Polyphenols and carotenoids in pickled bell pepper from organic and conventional production.
- DOI
- 10.1016/j.foodchem.2018.11.052
- Published
- 2019 Apr 25
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2018.11.052,
title = {Polyphenols and carotenoids in pickled bell pepper from organic and conventional production.},
author = {Hallmann E and Marszałek K and Lipowski J and Jasińska U and Kazimierczak R and Średnicka-Tober D and Rembiałkowska E},
year = {2019},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2018.11.052},
url = {https://doi.org/10.1016/j.foodchem.2018.11.052}
}RIS
TY - JOUR TI - Polyphenols and carotenoids in pickled bell pepper from organic and conventional production. AU - Hallmann E AU - Marszałek K AU - Lipowski J AU - Jasińska U AU - Kazimierczak R AU - Średnicka-Tober D AU - Rembiałkowska E PY - 2019 JO - Food chemistry DO - 10.1016/j.foodchem.2018.11.052 UR - https://doi.org/10.1016/j.foodchem.2018.11.052 ER -
APA
E, H., K, M., J, L., U, J., R, K., D, Ś., & E, R. (2019). Polyphenols and carotenoids in pickled bell pepper from organic and conventional production.. Food chemistry. https://doi.org/10.1016/j.foodchem.2018.11.052
Source records
- pubmed · retrieved 2026-09-26T04:31:44.208Z
- europe-pmc · retrieved 2026-09-26T04:31:44.203Z