Zobrazeno 1 - 2
of 2
pro vyhledávání: '"qualitative and quantitative composition of anthocyanins"'
Autor:
Makarov S., Panasyuk A.
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 3, Pp 72-80 (2018)
Anthocyanins obtained from raw fruit have valuable biological and antioxidant properties, hence the relevance of any research aimed at the development of technological solutions for their maximum preservation in wine. The present research features th
Externí odkaz:
https://doaj.org/article/3cb0802490a8474d8773a327d2105979
Autor:
Alexander Panasyuk, Sergey Makarov
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 3, Pp 72-80 (2018)
Anthocyanins obtained from raw fruit have valuable biological and antioxidant properties, hence the relevance of any research aimed at the development of technological solutions for their maximum preservation in wine. The present research features th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23b85e5d6cb58378fd7f9cdb4256d121
http://fptt.ru/stories/archive/50/8.pdf
http://fptt.ru/stories/archive/50/8.pdf