Article Versions Notes

Baranowska-Wójcik E, Gustaw K, Szwajgier D, Oleszczuk P, Pawlikowska-Pawlęga B, Pawelec J, Kapral-Piotrowska J. Four Types of TiO₂ Reduced the Growth of Selected Lactic Acid Bacteria Strains. Foods. 2021; 10(5):939. https://doi.org/10.3390/foods10050939

Baranowska-Wójcik, Ewa, Klaudia Gustaw, Dominik Szwajgier, Patryk Oleszczuk, Bożena Pawlikowska-Pawlęga, Jarosław Pawelec, and Justyna Kapral-Piotrowska. 2021. "Four Types of TiO₂ Reduced the Growth of Selected Lactic Acid Bacteria Strains" Foods 10, no. 5: 939. https://doi.org/10.3390/foods10050939

Baranowska-Wójcik, E., Gustaw, K., Szwajgier, D., Oleszczuk, P., Pawlikowska-Pawlęga, B., Pawelec, J., & Kapral-Piotrowska, J. (2021). Four Types of TiO₂ Reduced the Growth of Selected Lactic Acid Bacteria Strains. Foods, 10(5), 939. https://doi.org/10.3390/foods10050939