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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

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

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