Combrzyński, M.; Oniszczuk, T.; Wójtowicz, A.; Biernacka, B.; Wojtunik-Kulesza, K.; Bąkowski, M.; Różyło, R.; Szponar, J.; Soja, J.; Oniszczuk, A.
Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions. Antioxidants 2023, 12, 1253.
https://doi.org/10.3390/antiox12061253
AMA Style
Combrzyński M, Oniszczuk T, Wójtowicz A, Biernacka B, Wojtunik-Kulesza K, Bąkowski M, Różyło R, Szponar J, Soja J, Oniszczuk A.
Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions. Antioxidants. 2023; 12(6):1253.
https://doi.org/10.3390/antiox12061253
Chicago/Turabian Style
Combrzyński, Maciej, Tomasz Oniszczuk, Agnieszka Wójtowicz, Beata Biernacka, Karolina Wojtunik-Kulesza, Maciej Bąkowski, Renata Różyło, Jarosław Szponar, Jakub Soja, and Anna Oniszczuk.
2023. "Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions" Antioxidants 12, no. 6: 1253.
https://doi.org/10.3390/antiox12061253
APA Style
Combrzyński, M., Oniszczuk, T., Wójtowicz, A., Biernacka, B., Wojtunik-Kulesza, K., Bąkowski, M., Różyło, R., Szponar, J., Soja, J., & Oniszczuk, A.
(2023). Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions. Antioxidants, 12(6), 1253.
https://doi.org/10.3390/antiox12061253
