Starowicz, M., & Zieliński, H. (2019). Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine. Antioxidants (Basel).
Παραπομπή Chicago StyleStarowicz, Małgorzata, και Henryk Zieliński. "Inhibition of Advanced Glycation End-Product Formation By High Antioxidant-Leveled Spices Commonly Used in European Cuisine." Antioxidants (Basel) 2019.
Παραπομπή MLAStarowicz, Małgorzata, και Henryk Zieliński. "Inhibition of Advanced Glycation End-Product Formation By High Antioxidant-Leveled Spices Commonly Used in European Cuisine." Antioxidants (Basel) 2019.
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