Rachoń, L.; Cebulak, T.; Krochmal-Marczak, B.; Kapusta, I.; Betlej, I.; Kiełtyka-Dadasiewicz, A.
The Phenolic Acid Content in Wheat Depending on the Intensification of Cultivation Technology. Foods 2025, 14, 633.
https://doi.org/10.3390/foods14040633
AMA Style
Rachoń L, Cebulak T, Krochmal-Marczak B, Kapusta I, Betlej I, Kiełtyka-Dadasiewicz A.
The Phenolic Acid Content in Wheat Depending on the Intensification of Cultivation Technology. Foods. 2025; 14(4):633.
https://doi.org/10.3390/foods14040633
Chicago/Turabian Style
Rachoń, Leszek, Tomasz Cebulak, Barbara Krochmal-Marczak, Ireneusz Kapusta, Izabela Betlej, and Anna Kiełtyka-Dadasiewicz.
2025. "The Phenolic Acid Content in Wheat Depending on the Intensification of Cultivation Technology" Foods 14, no. 4: 633.
https://doi.org/10.3390/foods14040633
APA Style
Rachoń, L., Cebulak, T., Krochmal-Marczak, B., Kapusta, I., Betlej, I., & Kiełtyka-Dadasiewicz, A.
(2025). The Phenolic Acid Content in Wheat Depending on the Intensification of Cultivation Technology. Foods, 14(4), 633.
https://doi.org/10.3390/foods14040633