Gumienna, M.; Lasik-Kurdyś, M.; Szymandera-Buszka, K.; Górna-Szweda, B.; Walkowiak-Tomczak, D.; Jędrusek-Golińska, A.
Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity. Foods 2025, 14, 88.
https://doi.org/10.3390/foods14010088
AMA Style
Gumienna M, Lasik-Kurdyś M, Szymandera-Buszka K, Górna-Szweda B, Walkowiak-Tomczak D, Jędrusek-Golińska A.
Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity. Foods. 2025; 14(1):88.
https://doi.org/10.3390/foods14010088
Chicago/Turabian Style
Gumienna, Małgorzata, Małgorzata Lasik-Kurdyś, Krystyna Szymandera-Buszka, Barbara Górna-Szweda, Dorota Walkowiak-Tomczak, and Anna Jędrusek-Golińska.
2025. "Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity" Foods 14, no. 1: 88.
https://doi.org/10.3390/foods14010088
APA Style
Gumienna, M., Lasik-Kurdyś, M., Szymandera-Buszka, K., Górna-Szweda, B., Walkowiak-Tomczak, D., & Jędrusek-Golińska, A.
(2025). Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity. Foods, 14(1), 88.
https://doi.org/10.3390/foods14010088