受强制性开放获取政策约束的文章 - Maria Barbara Różańska了解详情
无法在其他位置公开访问的文章：2 篇
Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting
S Mildner-Szkudlarz, M Różańska, A Gaca, HH Jeleń
LWT 148, 111718, 2021
强制性开放获取政策： Narodowe Centrum Nauki
Formation of Maillard reaction products in a model bread system of different gluten-free flours
S Mildner-Szkudlarz, MB Różańska, A Siger, J Zembrzuska, A Szwengiel
Food Chemistry 429, 136994, 2023
强制性开放获取政策： Narodowe Centrum Nauki
可在其他位置公开访问的文章：2 篇
Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
Maria Barbara Różańska, Aleksander Siger, Artur Szwengiel, Sylwia Mildner ...
Molecules 26 (5), 1361, 2021
强制性开放获取政策： Narodowe Centrum Nauki
Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
MB Różańska, P Kokolus, J Królak, P Jankowska, A Osoś, ...
Applied Sciences 13 (6), 4033, 2023
强制性开放获取政策： Narodowe Centrum Nauki
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