Zaremba, A.; Hęś, M.; Jędrusek-Golińska, A.; Przeor, M.; Szymandera-Buszka, K.
The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate. Foods 2023, 12, 2792.
https://doi.org/10.3390/foods12142792
AMA Style
Zaremba A, Hęś M, Jędrusek-Golińska A, Przeor M, Szymandera-Buszka K.
The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate. Foods. 2023; 12(14):2792.
https://doi.org/10.3390/foods12142792
Chicago/Turabian Style
Zaremba, Agata, Marzanna Hęś, Anna Jędrusek-Golińska, Monika Przeor, and Krystyna Szymandera-Buszka.
2023. "The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate" Foods 12, no. 14: 2792.
https://doi.org/10.3390/foods12142792
APA Style
Zaremba, A., Hęś, M., Jędrusek-Golińska, A., Przeor, M., & Szymandera-Buszka, K.
(2023). The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate. Foods, 12(14), 2792.
https://doi.org/10.3390/foods12142792