Pęksa, A.; Tajner-Czopek, A.; Gryszkin, A.; Miedzianka, J.; Rytel, E.; Wolny, S.
Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing. Foods 2024, 13, 1712.
https://doi.org/10.3390/foods13111712
AMA Style
Pęksa A, Tajner-Czopek A, Gryszkin A, Miedzianka J, Rytel E, Wolny S.
Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing. Foods. 2024; 13(11):1712.
https://doi.org/10.3390/foods13111712
Chicago/Turabian Style
Pęksa, Anna, Agnieszka Tajner-Czopek, Artur Gryszkin, Joanna Miedzianka, Elżbieta Rytel, and Szymon Wolny.
2024. "Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing" Foods 13, no. 11: 1712.
https://doi.org/10.3390/foods13111712
APA Style
Pęksa, A., Tajner-Czopek, A., Gryszkin, A., Miedzianka, J., Rytel, E., & Wolny, S.
(2024). Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing. Foods, 13(11), 1712.
https://doi.org/10.3390/foods13111712