APA (7th ed.) Citation

Sęk, M., Cięciel, U., Tkacz, M., Rohn, S., & Halagarda, M. (2026). Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages. Molecules, 31(12), 2163. https://doi.org/10.3390/molecules31122163

Chicago Style (17th ed.) Citation

Sęk, Magdalena, Urszula Cięciel, Małgorzata Tkacz, Sascha Rohn, and Michał Halagarda. "Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages." Molecules 31, no. 12 (2026): 2163. https://doi.org/10.3390/molecules31122163.

MLA (9th ed.) Citation

Sęk, Magdalena, et al. "Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages." Molecules, vol. 31, no. 12, 2026, p. 2163, https://doi.org/10.3390/molecules31122163.