Bogdan, P.; Kordialik-Bogacka, E.; Czyżowska, A.; Oracz, J.; Żyżelewicz, D.
The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup. Foods 2020, 9, 1626.
https://doi.org/10.3390/foods9111626
AMA Style
Bogdan P, Kordialik-Bogacka E, Czyżowska A, Oracz J, Żyżelewicz D.
The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup. Foods. 2020; 9(11):1626.
https://doi.org/10.3390/foods9111626
Chicago/Turabian Style
Bogdan, Paulina, Edyta Kordialik-Bogacka, Agata Czyżowska, Joanna Oracz, and Dorota Żyżelewicz.
2020. "The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup" Foods 9, no. 11: 1626.
https://doi.org/10.3390/foods9111626
APA Style
Bogdan, P., Kordialik-Bogacka, E., Czyżowska, A., Oracz, J., & Żyżelewicz, D.
(2020). The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup. Foods, 9(11), 1626.
https://doi.org/10.3390/foods9111626
