Ivanova, P., et al. Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour. Cluj-Napoca: Technical Univ. of Cluj Napoca Press Publ. House, 2023 pp. 33-41, ISSN-L 2066-6845 (print) ; 2344-5459 (online).
Ivanova, P., et al. Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour. Cluj-Napoca: Technical Univ. of Cluj Napoca Press Publ. House, 2023 pp. 33-41, ISSN-L 2066-6845 (print) ; 2344-5459 (online).
Ivanova, P., et al. (2023) Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour, Cluj-Napoca: Technical Univ. of Cluj Napoca Press Publ. House pp. 33-41, ISSN-L 2066-6845 (print) ; 2344-5459 (online).
Ivanova, P., & et al. (2023). Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour. Cluj-Napoca: Technical Univ. of Cluj Napoca Press Publ. House, pp. 33-41.
Ivanova P, et A. Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour. Cluj-Napoca: Technical Univ. of Cluj Napoca Press Publ. House; 2023. p. pp. 33-41. ISBN: ISSN-L 2066-6845 (print) ; 2344-5459 (online).
