Kaszuba, J.; Jańczak-Pieniążek, M.; Migut, D.; Kapusta, I.; Buczek, J.
Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials. Foods 2024, 13, 357.
https://doi.org/10.3390/foods13030357
AMA Style
Kaszuba J, Jańczak-Pieniążek M, Migut D, Kapusta I, Buczek J.
Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials. Foods. 2024; 13(3):357.
https://doi.org/10.3390/foods13030357
Chicago/Turabian Style
Kaszuba, Joanna, Marta Jańczak-Pieniążek, Dagmara Migut, Ireneusz Kapusta, and Jan Buczek.
2024. "Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials" Foods 13, no. 3: 357.
https://doi.org/10.3390/foods13030357
APA Style
Kaszuba, J., Jańczak-Pieniążek, M., Migut, D., Kapusta, I., & Buczek, J.
(2024). Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials. Foods, 13(3), 357.
https://doi.org/10.3390/foods13030357