Article Versions Notes

Czelej M, Czernecki T, Garbacz K, Wawrzykowski J, Jamioł M, Michalak K, Walczak N, Wilk A, Waśko A. Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties. Foods. 2023; 12(18):3394. https://doi.org/10.3390/foods12183394

Czelej, Michał, Tomasz Czernecki, Katarzyna Garbacz, Jacek Wawrzykowski, Monika Jamioł, Katarzyna Michalak, Natalia Walczak, Agata Wilk, and Adam Waśko. 2023. "Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties" Foods 12, no. 18: 3394. https://doi.org/10.3390/foods12183394

Czelej, M., Czernecki, T., Garbacz, K., Wawrzykowski, J., Jamioł, M., Michalak, K., Walczak, N., Wilk, A., & Waśko, A. (2023). Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties. Foods, 12(18), 3394. https://doi.org/10.3390/foods12183394