Articles by Sylwia Skąpska
 

Starter Cultures for Lactic Acid Fermentation of Sweet Pepper, Pattypan Squash and Tomatoes

Katarzyna Piasecka-Jóźwiak, Joanna Rozmierska, Beata Chabłowska, Krystyna M. Stecka, Sylwia Skąpska, Monika Kliszcz, Emilia Szkudzińska-Rzeszowiak
Pol. J. Food Nutr. Sci. 2013;63(2):95–102
DOI: https://doi.org/10.2478/v10222-012-0068-2
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JUICES AND BEVERAGES WITH A CONTROLLED PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY
Lubomiła Owczarek, Urszula Jasińska, Marzanna Osińska, Sylwia Skąpska
Pol. J. Food Nutr. Sci. 2004;54(3):261–268
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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