APA (7th ed.) Citation

Gumul, D., Kruczek, M., Ivanišová, E., & Jančo, I. (2025). Muffins Enriched with the Polysaccharide Fraction Residue After Isolation of Starch from Unripe Apples—Nutritional Composition, Profile of Phenolic Compounds, and Oxidation Stability. Applied Sciences (2076-3417), 15(17), 9720. https://doi.org/10.3390/app15179720

Chicago Style (17th ed.) Citation

Gumul, Dorota, Marek Kruczek, Eva Ivanišová, and Ivona Jančo. "Muffins Enriched with the Polysaccharide Fraction Residue After Isolation of Starch from Unripe Apples—Nutritional Composition, Profile of Phenolic Compounds, and Oxidation Stability." Applied Sciences (2076-3417) 15, no. 17 (2025): 9720. https://doi.org/10.3390/app15179720.

MLA (9th ed.) Citation

Gumul, Dorota, et al. "Muffins Enriched with the Polysaccharide Fraction Residue After Isolation of Starch from Unripe Apples—Nutritional Composition, Profile of Phenolic Compounds, and Oxidation Stability." Applied Sciences (2076-3417), vol. 15, no. 17, 2025, p. 9720, https://doi.org/10.3390/app15179720.