APA (7th ed.) Citation

Agnieszka Tajner-Czopek, Elżbieta Rytel, Agnieszka Kita, Anna Sokół-Łętowska, & Alicja Z. Kucharska. (2023). Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh. MDPI AG.

Chicago Style (17th ed.) Citation

Agnieszka Tajner-Czopek, Elżbieta Rytel, Agnieszka Kita, Anna Sokół-Łętowska, and Alicja Z. Kucharska. Content and Stability of Hydroxycinnamic Acids During the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh. MDPI AG, 2023.

MLA (9th ed.) Citation

Agnieszka Tajner-Czopek, et al. Content and Stability of Hydroxycinnamic Acids During the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh. MDPI AG, 2023.