Jakubczyk, A.; Kiersnowska, K.; Ömeroğlu, B.; Gawlik-Dziki, U.; Tutaj, K.; Rybczyńska-Tkaczyk, K.; Szydłowska-Tutaj, M.; Złotek, U.; Baraniak, B.
The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties. Foods 2021, 10, 1379.
https://doi.org/10.3390/foods10061379
AMA Style
Jakubczyk A, Kiersnowska K, Ömeroğlu B, Gawlik-Dziki U, Tutaj K, Rybczyńska-Tkaczyk K, Szydłowska-Tutaj M, Złotek U, Baraniak B.
The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties. Foods. 2021; 10(6):1379.
https://doi.org/10.3390/foods10061379
Chicago/Turabian Style
Jakubczyk, Anna, Kaja Kiersnowska, Begümhan Ömeroğlu, Urszula Gawlik-Dziki, Krzysztof Tutaj, Kamila Rybczyńska-Tkaczyk, Magdalena Szydłowska-Tutaj, Urszula Złotek, and Barbara Baraniak.
2021. "The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties" Foods 10, no. 6: 1379.
https://doi.org/10.3390/foods10061379
APA Style
Jakubczyk, A., Kiersnowska, K., Ömeroğlu, B., Gawlik-Dziki, U., Tutaj, K., Rybczyńska-Tkaczyk, K., Szydłowska-Tutaj, M., Złotek, U., & Baraniak, B.
(2021). The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties. Foods, 10(6), 1379.
https://doi.org/10.3390/foods10061379
