APA Alıntı

Oniszczuk, A., Widelska, G., Wójtowicz, A., Oniszczuk, T., Wojtunik-Kulesza, K., Dib, A., & Matwijczuk, A. (2019). Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour. Molecules.

Chicago Stili Alıntı

Oniszczuk, Anna, Gabriela Widelska, Agnieszka Wójtowicz, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Ahlem Dib, ve Arkadiusz Matwijczuk. "Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta With the Addition of Chestnut Flour." Molecules 2019.

MLA Alıntı

Oniszczuk, Anna, et al. "Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta With the Addition of Chestnut Flour." Molecules 2019.