Szymandera-Buszka, K.; Gumienna, M.; Jędrusek-Golińska, A.; Waszkowiak, K.; Hęś, M.; Szwengiel, A.; Gramza-Michałowska, A.
Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks. Nutrients 2021, 13, 4538.
https://doi.org/10.3390/nu13124538
AMA Style
Szymandera-Buszka K, Gumienna M, Jędrusek-Golińska A, Waszkowiak K, Hęś M, Szwengiel A, Gramza-Michałowska A.
Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks. Nutrients. 2021; 13(12):4538.
https://doi.org/10.3390/nu13124538
Chicago/Turabian Style
Szymandera-Buszka, Krystyna, Małgorzata Gumienna, Anna Jędrusek-Golińska, Katarzyna Waszkowiak, Marzanna Hęś, Artur Szwengiel, and Anna Gramza-Michałowska.
2021. "Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks" Nutrients 13, no. 12: 4538.
https://doi.org/10.3390/nu13124538
APA Style
Szymandera-Buszka, K., Gumienna, M., Jędrusek-Golińska, A., Waszkowiak, K., Hęś, M., Szwengiel, A., & Gramza-Michałowska, A.
(2021). Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks. Nutrients, 13(12), 4538.
https://doi.org/10.3390/nu13124538