Sik, B.; Ajtony, Z.; Lakatos, E.; Székelyhidi, R.
Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance. Foods 2024, 13, 666.
https://doi.org/10.3390/foods13050666
AMA Style
Sik B, Ajtony Z, Lakatos E, Székelyhidi R.
Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance. Foods. 2024; 13(5):666.
https://doi.org/10.3390/foods13050666
Chicago/Turabian Style
Sik, Beatrix, Zsolt Ajtony, Erika Lakatos, and Rita Székelyhidi.
2024. "Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance" Foods 13, no. 5: 666.
https://doi.org/10.3390/foods13050666
APA Style
Sik, B., Ajtony, Z., Lakatos, E., & Székelyhidi, R.
(2024). Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance. Foods, 13(5), 666.
https://doi.org/10.3390/foods13050666
