The significance of saponins in shaping the quality of food products from red beet.

Mikołajczyk-Bator K.

DOI: 10.17306/j.afs.1012
Published: 2022-01-01
Container: Acta Sci Pol Technol Aliment
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.17306/j.afs.1012,
  title = {The significance of saponins in shaping the quality of food products from red beet.},
  author = {Mikołajczyk-Bator K.},
  year = {2022},
  journal = {Acta Sci Pol Technol Aliment},
  doi = {10.17306/j.afs.1012},
  url = {https://doi.org/10.17306/j.afs.1012}
}

RIS

TY  - JOUR
TI  - The significance of saponins in shaping the quality of food products from red beet.
AU  - Mikołajczyk-Bator K.
PY  - 2022
JO  - Acta Sci Pol Technol Aliment
DO  - 10.17306/j.afs.1012
UR  - https://doi.org/10.17306/j.afs.1012
ER  -

APA

K., M. (2022). The significance of saponins in shaping the quality of food products from red beet.. Acta Sci Pol Technol Aliment. https://doi.org/10.17306/j.afs.1012

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europe-pmc · retrieved 2026-09-27T01:01:46.850Z