Nemś, A.; Mora, M.; Rune, C.J.B.; Giacalone, D.; Noguera Artiaga, L.; Carbonell-Barrachina, A.A.; Kolniak-Ostek, J.; Michalska-Ciechanowska, A.; Kita, A.
Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks. Foods 2025, 14, 4103.
https://doi.org/10.3390/foods14234103
AMA Style
Nemś A, Mora M, Rune CJB, Giacalone D, Noguera Artiaga L, Carbonell-Barrachina AA, Kolniak-Ostek J, Michalska-Ciechanowska A, Kita A.
Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks. Foods. 2025; 14(23):4103.
https://doi.org/10.3390/foods14234103
Chicago/Turabian Style
Nemś, Agnieszka, Maria Mora, Christina J. Birke Rune, Davide Giacalone, Luis Noguera Artiaga, Angel A. Carbonell-Barrachina, Joanna Kolniak-Ostek, Anna Michalska-Ciechanowska, and Agnieszka Kita.
2025. "Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks" Foods 14, no. 23: 4103.
https://doi.org/10.3390/foods14234103
APA Style
Nemś, A., Mora, M., Rune, C. J. B., Giacalone, D., Noguera Artiaga, L., Carbonell-Barrachina, A. A., Kolniak-Ostek, J., Michalska-Ciechanowska, A., & Kita, A.
(2025). Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks. Foods, 14(23), 4103.
https://doi.org/10.3390/foods14234103
