Kasprzak-Drozd, K.; Mołdoch, J.; Gancarz, M.; Wójtowicz, A.; Kowalska, I.; Oniszczuk, T.; Oniszczuk, A.
In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour. Int. J. Mol. Sci. 2024, 25, 5404.
https://doi.org/10.3390/ijms25105404
AMA Style
Kasprzak-Drozd K, Mołdoch J, Gancarz M, Wójtowicz A, Kowalska I, Oniszczuk T, Oniszczuk A.
In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour. International Journal of Molecular Sciences. 2024; 25(10):5404.
https://doi.org/10.3390/ijms25105404
Chicago/Turabian Style
Kasprzak-Drozd, Kamila, Jarosław Mołdoch, Marek Gancarz, Agnieszka Wójtowicz, Iwona Kowalska, Tomasz Oniszczuk, and Anna Oniszczuk.
2024. "In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour" International Journal of Molecular Sciences 25, no. 10: 5404.
https://doi.org/10.3390/ijms25105404
APA Style
Kasprzak-Drozd, K., Mołdoch, J., Gancarz, M., Wójtowicz, A., Kowalska, I., Oniszczuk, T., & Oniszczuk, A.
(2024). In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour. International Journal of Molecular Sciences, 25(10), 5404.
https://doi.org/10.3390/ijms25105404