Kalisz, S.; Polak, N.; Cacak-Pietrzak, G.; Cendrowski, A.; Kruszewski, B.
Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.). Appl. Sci. 2023, 13, 12999.
https://doi.org/10.3390/app132412999
AMA Style
Kalisz S, Polak N, Cacak-Pietrzak G, Cendrowski A, Kruszewski B.
Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.). Applied Sciences. 2023; 13(24):12999.
https://doi.org/10.3390/app132412999
Chicago/Turabian Style
Kalisz, Stanisław, Natalia Polak, Grażyna Cacak-Pietrzak, Andrzej Cendrowski, and Bartosz Kruszewski.
2023. "Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.)" Applied Sciences 13, no. 24: 12999.
https://doi.org/10.3390/app132412999
APA Style
Kalisz, S., Polak, N., Cacak-Pietrzak, G., Cendrowski, A., & Kruszewski, B.
(2023). Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.). Applied Sciences, 13(24), 12999.
https://doi.org/10.3390/app132412999
