Wronkowska, M.; Bączek, N.; Honke, J.; Topolska, J.; Wiczkowski, W.; Zieliński, H.
Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds. Molecules 2023, 28, 4565.
https://doi.org/10.3390/molecules28114565
AMA Style
Wronkowska M, Bączek N, Honke J, Topolska J, Wiczkowski W, Zieliński H.
Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds. Molecules. 2023; 28(11):4565.
https://doi.org/10.3390/molecules28114565
Chicago/Turabian Style
Wronkowska, Małgorzata, Natalia Bączek, Joanna Honke, Joanna Topolska, Wiesław Wiczkowski, and Henryk Zieliński.
2023. "Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds" Molecules 28, no. 11: 4565.
https://doi.org/10.3390/molecules28114565
APA Style
Wronkowska, M., Bączek, N., Honke, J., Topolska, J., Wiczkowski, W., & Zieliński, H.
(2023). Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds. Molecules, 28(11), 4565.
https://doi.org/10.3390/molecules28114565