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Dygas D, Nowak S, Olszewska J, Szymańska M, Mroczyńska-Florczak M, Berłowska J, Dziugan P, Kręgiel D. Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice. Fermentation. 2021; 7(3):105. https://doi.org/10.3390/fermentation7030105

Dygas, Dawid, Szymon Nowak, Joanna Olszewska, Monika Szymańska, Marta Mroczyńska-Florczak, Joanna Berłowska, Piotr Dziugan, and Dorota Kręgiel. 2021. "Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice" Fermentation 7, no. 3: 105. https://doi.org/10.3390/fermentation7030105

Dygas, D., Nowak, S., Olszewska, J., Szymańska, M., Mroczyńska-Florczak, M., Berłowska, J., Dziugan, P., & Kręgiel, D. (2021). Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice. Fermentation, 7(3), 105. https://doi.org/10.3390/fermentation7030105