Gumul, D.; Kruczek, M.; Ivanišová, E.; Jančo, I.
Muffins Enriched with the Polysaccharide Fraction Residue After Isolation of Starch from Unripe Apples—Nutritional Composition, Profile of Phenolic Compounds, and Oxidation Stability. Appl. Sci. 2025, 15, 9720.
https://doi.org/10.3390/app15179720
AMA Style
Gumul D, Kruczek M, Ivanišová E, Jančo I.
Muffins Enriched with the Polysaccharide Fraction Residue After Isolation of Starch from Unripe Apples—Nutritional Composition, Profile of Phenolic Compounds, and Oxidation Stability. Applied Sciences. 2025; 15(17):9720.
https://doi.org/10.3390/app15179720
Chicago/Turabian Style
Gumul, Dorota, Marek Kruczek, Eva Ivanišová, and Ivona Jančo.
2025. "Muffins Enriched with the Polysaccharide Fraction Residue After Isolation of Starch from Unripe Apples—Nutritional Composition, Profile of Phenolic Compounds, and Oxidation Stability" Applied Sciences 15, no. 17: 9720.
https://doi.org/10.3390/app15179720
APA Style
Gumul, D., Kruczek, M., Ivanišová, E., & Jančo, I.
(2025). Muffins Enriched with the Polysaccharide Fraction Residue After Isolation of Starch from Unripe Apples—Nutritional Composition, Profile of Phenolic Compounds, and Oxidation Stability. Applied Sciences, 15(17), 9720.
https://doi.org/10.3390/app15179720