<?xml version="1.0" encoding="UTF-8"?>
<xml>
<records>
<record>
  <contributors>
    <authors>
      <author>Rutkowska, J.</author>
      <author>Antoniewska, A.</author>
      <author>Martinez-Pineda, M.</author>
      <author>Nawirska-Olszanska, A.</author>
      <author>Zbikowska, A.</author>
      <author>Baranowski, D.</author>
    </authors>
  </contributors>
  <titles>
    <title>Black chokeberry fruit polyphenols: A valuable addition to reduce lipid oxidation of muffins containing xylitol</title>
    <secondary-title>Antioxidants</secondary-title>
  </titles>
  <doi>10.3390/antiox9050394</doi>
  <pages/>
  <volume/>
  <number/>
  <dates>
    <year>2020</year>
    <pub-dates>
      <date>2020</date>
    </pub-dates>
  </dates>
  <abstract/>
</record>

</records>
</xml>