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Kopec W, Jamroz D, Wiliczkiewicz A, Biazik E, Pudlo A, Korzeniowska M, Hikawczuk T, Skiba T. Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. Antioxidants. 2020; 9(11):1093. https://doi.org/10.3390/antiox9111093

Kopec, Wieslaw, Dorota Jamroz, Andrzej Wiliczkiewicz, Ewa Biazik, Anna Pudlo, Malgorzata Korzeniowska, Tomasz Hikawczuk, and Teresa Skiba. 2020. "Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine" Antioxidants 9, no. 11: 1093. https://doi.org/10.3390/antiox9111093

Kopec, W., Jamroz, D., Wiliczkiewicz, A., Biazik, E., Pudlo, A., Korzeniowska, M., Hikawczuk, T., & Skiba, T. (2020). Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. Antioxidants, 9(11), 1093. https://doi.org/10.3390/antiox9111093