Dziedzic, Krzysztof
Szwengiel, Artur
Górecka, Danuta
Gujska, Elżbieta
Kaczkowska, Joanna
Drożdżyńska, Agnieszka
Walkowiak, Jarosław
Funding for this research was provided by:
This research was supported by POIG grant “New bioactive food with designed functional properties” (POIG 01.01.02-00-061/09.)