APA (7th ed.) Citation

Raczkowska, E., Wojdyło, A., & Nowicka, P. Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Raczkowska, Ewa, Aneta Wojdyło, and Paulina Nowicka. Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Raczkowska, Ewa, et al. Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.