Cebulak, T.; Krochmal-Marczak, B.; Stryjecka, M.; Krzysztofik, B.; Sawicka, B.; Danilčenko, H.; Jarienè, E.
Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours. Foods 2023, 12, 100.
https://doi.org/10.3390/foods12010100
AMA Style
Cebulak T, Krochmal-Marczak B, Stryjecka M, Krzysztofik B, Sawicka B, Danilčenko H, Jarienè E.
Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours. Foods. 2023; 12(1):100.
https://doi.org/10.3390/foods12010100
Chicago/Turabian Style
Cebulak, Tomasz, Barbara Krochmal-Marczak, Małgorzata Stryjecka, Barbara Krzysztofik, Barbara Sawicka, Honorata Danilčenko, and Elvyra Jarienè.
2023. "Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours" Foods 12, no. 1: 100.
https://doi.org/10.3390/foods12010100
APA Style
Cebulak, T., Krochmal-Marczak, B., Stryjecka, M., Krzysztofik, B., Sawicka, B., Danilčenko, H., & Jarienè, E.
(2023). Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours. Foods, 12(1), 100.
https://doi.org/10.3390/foods12010100