Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham

Robert Pietrasik, Sylwester Pawęta, Grażyna Budryn, Joanna Grzelczyk, Zuzanna Paprocka, Małgorzata Zakłos-Szyda

Open source

DOI: 10.3390/foods14244207
Published: 2025-12-07
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods14244207,
  title = {Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham},
  author = {Robert Pietrasik and Sylwester Pawęta and Grażyna Budryn and Joanna Grzelczyk and Zuzanna Paprocka and Małgorzata Zakłos-Szyda},
  year = {2025},
  journal = {Foods},
  doi = {10.3390/foods14244207},
  url = {https://doi.org/10.3390/foods14244207}
}

RIS

TY  - JOUR
TI  - Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham
AU  - Robert Pietrasik
AU  - Sylwester Pawęta
AU  - Grażyna Budryn
AU  - Joanna Grzelczyk
AU  - Zuzanna Paprocka
AU  - Małgorzata Zakłos-Szyda
PY  - 2025
JO  - Foods
DO  - 10.3390/foods14244207
UR  - https://doi.org/10.3390/foods14244207
ER  -

APA

Pietrasik, R., Pawęta, S., Budryn, G., Grzelczyk, J., Paprocka, Z., & Zakłos-Szyda, M. (2025). Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham. Foods. https://doi.org/10.3390/foods14244207

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crossref · retrieved 2026-09-25T17:57:56.054Z