Sadowska-Rociek, A.; Doniec, J.; Kusznierewicz, B.; Dera, T.; Filipiak-Florkiewicz, A.; Florkiewicz, A.
The Influence of Different Hydrothermal Processes Used in the Preparation of Brussels Sprouts on the Availability of Glucosinolates to Humans. Foods 2024, 13, 2988.
https://doi.org/10.3390/foods13182988
AMA Style
Sadowska-Rociek A, Doniec J, Kusznierewicz B, Dera T, Filipiak-Florkiewicz A, Florkiewicz A.
The Influence of Different Hydrothermal Processes Used in the Preparation of Brussels Sprouts on the Availability of Glucosinolates to Humans. Foods. 2024; 13(18):2988.
https://doi.org/10.3390/foods13182988
Chicago/Turabian Style
Sadowska-Rociek, Anna, Joanna Doniec, Barbara Kusznierewicz, Tomasz Dera, Agnieszka Filipiak-Florkiewicz, and Adam Florkiewicz.
2024. "The Influence of Different Hydrothermal Processes Used in the Preparation of Brussels Sprouts on the Availability of Glucosinolates to Humans" Foods 13, no. 18: 2988.
https://doi.org/10.3390/foods13182988
APA Style
Sadowska-Rociek, A., Doniec, J., Kusznierewicz, B., Dera, T., Filipiak-Florkiewicz, A., & Florkiewicz, A.
(2024). The Influence of Different Hydrothermal Processes Used in the Preparation of Brussels Sprouts on the Availability of Glucosinolates to Humans. Foods, 13(18), 2988.
https://doi.org/10.3390/foods13182988
