Draszanowska, A.; Kurp, L.; Starowicz, M.; Paszczyk, B.; Czarnowska-Kujawska, M.; Olszewska, M.A.
Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies. Foods 2024, 13, 3166.
https://doi.org/10.3390/foods13193166
AMA Style
Draszanowska A, Kurp L, Starowicz M, Paszczyk B, Czarnowska-Kujawska M, Olszewska MA.
Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies. Foods. 2024; 13(19):3166.
https://doi.org/10.3390/foods13193166
Chicago/Turabian Style
Draszanowska, Anna, Lidia Kurp, Małgorzata Starowicz, Beata Paszczyk, Marta Czarnowska-Kujawska, and Magdalena Anna Olszewska.
2024. "Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies" Foods 13, no. 19: 3166.
https://doi.org/10.3390/foods13193166
APA Style
Draszanowska, A., Kurp, L., Starowicz, M., Paszczyk, B., Czarnowska-Kujawska, M., & Olszewska, M. A.
(2024). Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies. Foods, 13(19), 3166.
https://doi.org/10.3390/foods13193166
