Kosewski, G.; Kowalówka, M.; Drzymała-Czyż, S.; Przysławski, J.
The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review. Foods 2023, 12, 2121.
https://doi.org/10.3390/foods12112121
AMA Style
Kosewski G, Kowalówka M, Drzymała-Czyż S, Przysławski J.
The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review. Foods. 2023; 12(11):2121.
https://doi.org/10.3390/foods12112121
Chicago/Turabian Style
Kosewski, Grzegorz, Magdalena Kowalówka, Sławomira Drzymała-Czyż, and Juliusz Przysławski.
2023. "The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review" Foods 12, no. 11: 2121.
https://doi.org/10.3390/foods12112121
APA Style
Kosewski, G., Kowalówka, M., Drzymała-Czyż, S., & Przysławski, J.
(2023). The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review. Foods, 12(11), 2121.
https://doi.org/10.3390/foods12112121