Sikora, M.; Świeca, M.; Franczyk, M.; Jakubczyk, A.; Bochnak, J.; Złotek, U.
Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning. Foods 2019, 8, 154.
https://doi.org/10.3390/foods8050154
AMA Style
Sikora M, Świeca M, Franczyk M, Jakubczyk A, Bochnak J, Złotek U.
Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning. Foods. 2019; 8(5):154.
https://doi.org/10.3390/foods8050154
Chicago/Turabian Style
Sikora, Małgorzata, Michał Świeca, Monika Franczyk, Anna Jakubczyk, Justyna Bochnak, and Urszula Złotek.
2019. "Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning" Foods 8, no. 5: 154.
https://doi.org/10.3390/foods8050154
APA Style
Sikora, M., Świeca, M., Franczyk, M., Jakubczyk, A., Bochnak, J., & Złotek, U.
(2019). Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning. Foods, 8(5), 154.
https://doi.org/10.3390/foods8050154