Szydłowska, A.; Zielińska, D.; Trząskowska, M.; Neffe-Skocińska, K.; Łepecka, A.; Okoń, A.; Kołożyn-Krajewska, D.
Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage. Foods 2022, 11, 3631.
https://doi.org/10.3390/foods11223631
AMA Style
Szydłowska A, Zielińska D, Trząskowska M, Neffe-Skocińska K, Łepecka A, Okoń A, Kołożyn-Krajewska D.
Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage. Foods. 2022; 11(22):3631.
https://doi.org/10.3390/foods11223631
Chicago/Turabian Style
Szydłowska, Aleksandra, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Anna Łepecka, Anna Okoń, and Danuta Kołożyn-Krajewska.
2022. "Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage" Foods 11, no. 22: 3631.
https://doi.org/10.3390/foods11223631
APA Style
Szydłowska, A., Zielińska, D., Trząskowska, M., Neffe-Skocińska, K., Łepecka, A., Okoń, A., & Kołożyn-Krajewska, D.
(2022). Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage. Foods, 11(22), 3631.
https://doi.org/10.3390/foods11223631
