Article Versions Notes

Olech M, Kasprzak K, Wójtowicz A, Oniszczuk T, Nowak R, Waksmundzka-Hajnos M, Combrzyński M, Gancarz M, Kowalska I, Krajewska A, et al. Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit. Molecules. 2020; 25(19):4538. https://doi.org/10.3390/molecules25194538

Olech, Marta, Kamila Kasprzak, Agnieszka Wójtowicz, Tomasz Oniszczuk, Renata Nowak, Monika Waksmundzka-Hajnos, Maciej Combrzyński, Marek Gancarz, Iwona Kowalska, Anna Krajewska, and et al. 2020. "Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit" Molecules 25, no. 19: 4538. https://doi.org/10.3390/molecules25194538

Olech, M., Kasprzak, K., Wójtowicz, A., Oniszczuk, T., Nowak, R., Waksmundzka-Hajnos, M., Combrzyński, M., Gancarz, M., Kowalska, I., Krajewska, A., & Oniszczuk, A. (2020). Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit. Molecules, 25(19), 4538. https://doi.org/10.3390/molecules25194538