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Osoś A, Jankowska P, Drożdżyńska A, Różańska MB, Biegańska-Marecik R, Baranowska HM, Ruszkowska M, Kačániová M, Tomkowiak A, Kieliszek M, et al. Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment. Foods. 2022; 11(16):2456. https://doi.org/10.3390/foods11162456

Osoś, Agata, Patrycja Jankowska, Agnieszka Drożdżyńska, Maria Barbara Różańska, Róża Biegańska-Marecik, Hanna Maria Baranowska, Millena Ruszkowska, Miroslava Kačániová, Agnieszka Tomkowiak, Marek Kieliszek, and et al. 2022. "Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment" Foods 11, no. 16: 2456. https://doi.org/10.3390/foods11162456

Osoś, A., Jankowska, P., Drożdżyńska, A., Różańska, M. B., Biegańska-Marecik, R., Baranowska, H. M., Ruszkowska, M., Kačániová, M., Tomkowiak, A., Kieliszek, M., & Kowalczewski, P. Ł. (2022). Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment. Foods, 11(16), 2456. https://doi.org/10.3390/foods11162456