Authors
Michał Miłek
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, Poland
Ewa Ciszkowicz
Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszow University of Technology, Faculty of Chemistry, Rzeszów, Poland
Katarzyna Lecka-Szlachta
Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszow University of Technology, Faculty of Chemistry, Rzeszów, Poland
Anna Miłoś
Doctoral School of Engineering and Technical Sciences at the Rzeszow University of Technology, Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszow, Poland
Grzegorz Zaguła
Department of Bioenergy, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszow, Poland
Anna Pasternakiewicz
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, Poland
Małgorzata Dżugan
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, Poland