The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.

MLA

Zaremba, Agata, et al. “The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.” Foods, vol. 12, no. 14, July 2023, p. 2792. EBSCOhost, https://doi.org/10.3390/foods12142792.

APA

Zaremba, A., Hęś, M., Jędrusek-Golińska, A., Przeor, M., & Szymandera-Buszka, K. (2023). The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate. Foods, 12(14), 2792. https://doi.org/10.3390/foods12142792

Chicago

Zaremba, Agata, Marzanna Hęś, Anna Jędrusek-Golińska, Monika Przeor, and Krystyna Szymandera-Buszka. 2023. “The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.” Foods 12 (14): 2792. doi:10.3390/foods12142792.