APA (7th ed.) Citation

Banach, J. K., Majewska, K., Piłat, B., & Grzywińska-Rąpca, M. (2024). Benefits of Using Pomace from Sea Buckthorn Fruit (Hippophaë rhamnoides L.) in the Production of Rye Bread for a Strategy of Sustainable Production and Consumption. Applied sciences, 14(23), 11067. https://doi.org/10.3390/app142311067

Chicago Style (17th ed.) Citation

Banach, Joanna Katarzyna, Katarzyna Majewska, Beata Piłat, and Małgorzata Grzywińska-Rąpca. "Benefits of Using Pomace from Sea Buckthorn Fruit (Hippophaë Rhamnoides L.) in the Production of Rye Bread for a Strategy of Sustainable Production and Consumption." Applied Sciences 14, no. 23 (2024): 11067. https://doi.org/10.3390/app142311067.

MLA (9th ed.) Citation

Banach, Joanna Katarzyna, et al. "Benefits of Using Pomace from Sea Buckthorn Fruit (Hippophaë Rhamnoides L.) in the Production of Rye Bread for a Strategy of Sustainable Production and Consumption." Applied Sciences, vol. 14, no. 23, 2024, p. 11067, https://doi.org/10.3390/app142311067.