Starowicz, M.; Płatosz, N.; Bączek, N.; Szawara-Nowak, D.; Šimková, K.; Wiczkowski, W.
Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities. Foods 2024, 13, 1791.
https://doi.org/10.3390/foods13121791
AMA Style
Starowicz M, Płatosz N, Bączek N, Szawara-Nowak D, Šimková K, Wiczkowski W.
Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities. Foods. 2024; 13(12):1791.
https://doi.org/10.3390/foods13121791
Chicago/Turabian Style
Starowicz, Małgorzata, Natalia Płatosz, Natalia Bączek, Dorota Szawara-Nowak, Kristýna Šimková, and Wiesław Wiczkowski.
2024. "Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities" Foods 13, no. 12: 1791.
https://doi.org/10.3390/foods13121791
APA Style
Starowicz, M., Płatosz, N., Bączek, N., Szawara-Nowak, D., Šimková, K., & Wiczkowski, W.
(2024). Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities. Foods, 13(12), 1791.
https://doi.org/10.3390/foods13121791
