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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

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

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