The Effect of Hybrid Convective-Infrared-Ultrasonic Drying on Selected Properties of Kale and Nutritional Value of Kale Bars.
- DOI
- 10.3390/molecules31152683
- Published
- 2026 Jul 31
- Container
- Molecules (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31152683,
title = {The Effect of Hybrid Convective-Infrared-Ultrasonic Drying on Selected Properties of Kale and Nutritional Value of Kale Bars.},
author = {Kowalska H and Salamon A and Wolska-Wilk J and Chobot M and Kozłowska M and Wieczorek K and Marzec A and Kowalska J},
year = {2026},
journal = {Molecules (Basel, Switzerland)},
doi = {10.3390/molecules31152683},
url = {https://doi.org/10.3390/molecules31152683}
}RIS
TY - JOUR TI - The Effect of Hybrid Convective-Infrared-Ultrasonic Drying on Selected Properties of Kale and Nutritional Value of Kale Bars. AU - Kowalska H AU - Salamon A AU - Wolska-Wilk J AU - Chobot M AU - Kozłowska M AU - Wieczorek K AU - Marzec A AU - Kowalska J PY - 2026 JO - Molecules (Basel, Switzerland) DO - 10.3390/molecules31152683 UR - https://doi.org/10.3390/molecules31152683 ER -
APA
H, K., A, S., J, W., M, C., M, K., K, W., A, M., & J, K. (2026). The Effect of Hybrid Convective-Infrared-Ultrasonic Drying on Selected Properties of Kale and Nutritional Value of Kale Bars.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules31152683
Source records
- pubmed · retrieved 2026-09-26T05:50:27.678Z