Małgorzata Starowicz & Henryk Zieliński. (2019). Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine. MDPI AG.
Chicago Style (17th ed.) CitationMałgorzata Starowicz and Henryk Zieliński. Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine. MDPI AG, 2019.
MLA (9th ed.) CitationMałgorzata Starowicz and Henryk Zieliński. Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine. MDPI AG, 2019.
Warning: These citations may not always be 100% accurate.