Kowalczewski, P.Ł.; Wróbel, M.M.; Smarzyński, K.; Zembrzuska, J.; Ślachciński, M.; Jeżowski, P.; Tomczak, A.; Kulczyński, B.; Zielińska-Dawidziak, M.; Sałek, K.;
et al. Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion. Foods 2024, 13, 3060.
https://doi.org/10.3390/foods13193060
AMA Style
Kowalczewski PŁ, Wróbel MM, Smarzyński K, Zembrzuska J, Ślachciński M, Jeżowski P, Tomczak A, Kulczyński B, Zielińska-Dawidziak M, Sałek K,
et al. Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion. Foods. 2024; 13(19):3060.
https://doi.org/10.3390/foods13193060
Chicago/Turabian Style
Kowalczewski, Przemysław Łukasz, Martyna Maria Wróbel, Krzysztof Smarzyński, Joanna Zembrzuska, Mariusz Ślachciński, Paweł Jeżowski, Aneta Tomczak, Bartosz Kulczyński, Magdalena Zielińska-Dawidziak, Karina Sałek,
and et al. 2024. "Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion" Foods 13, no. 19: 3060.
https://doi.org/10.3390/foods13193060
APA Style
Kowalczewski, P. Ł., Wróbel, M. M., Smarzyński, K., Zembrzuska, J., Ślachciński, M., Jeżowski, P., Tomczak, A., Kulczyński, B., Zielińska-Dawidziak, M., Sałek, K., & Kmiecik, D.
(2024). Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion. Foods, 13(19), 3060.
https://doi.org/10.3390/foods13193060
