Zieliński, H.; Wiczkowski, W.; Topolska, J.; Piskuła, M.K.; Wronkowska, M.
Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria. Molecules 2022, 27, 6628.
https://doi.org/10.3390/molecules27196628
AMA Style
Zieliński H, Wiczkowski W, Topolska J, Piskuła MK, Wronkowska M.
Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria. Molecules. 2022; 27(19):6628.
https://doi.org/10.3390/molecules27196628
Chicago/Turabian Style
Zieliński, Henryk, Wiesław Wiczkowski, Joanna Topolska, Mariusz Konrad Piskuła, and Małgorzata Wronkowska.
2022. "Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria" Molecules 27, no. 19: 6628.
https://doi.org/10.3390/molecules27196628
APA Style
Zieliński, H., Wiczkowski, W., Topolska, J., Piskuła, M. K., & Wronkowska, M.
(2022). Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria. Molecules, 27(19), 6628.
https://doi.org/10.3390/molecules27196628