MDPI and ACS Style
Šimora, V.; Ďúranová, H.; Brindza, J.; Moncada, M.; Ivanišová, E.; Joanidis, P.; Straka, D.; Gabríny, L.; Kačániová, M.
Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes. Foods 2023, 12, 593.
https://doi.org/10.3390/foods12030593
AMA Style
Šimora V, Ďúranová H, Brindza J, Moncada M, Ivanišová E, Joanidis P, Straka D, Gabríny L, Kačániová M.
Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes. Foods. 2023; 12(3):593.
https://doi.org/10.3390/foods12030593
Chicago/Turabian Style
Šimora, Veronika, Hana Ďúranová, Ján Brindza, Marvin Moncada, Eva Ivanišová, Patrícia Joanidis, Dušan Straka, Lucia Gabríny, and Miroslava Kačániová.
2023. "Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes" Foods 12, no. 3: 593.
https://doi.org/10.3390/foods12030593