DEVELOPMENT OF FUNCTIONAL FOODS AIMED AT REDUCING CHOLESTEROL

Autor:	O.N. Luneva, T.N. Ivanova, A.A. Makarenko
Rok vydání:	2018
Předmět:	chemistry.chemical_compound chemistry Cholesterol business.industry Medicine Food science business
Zdroj:	Scientific Works of North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making. 20:187-190
ISSN:	2587-9847
DOI:	10.30679/2587-9847-2018-20-187-190
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::550c2ffa3590c85c25d631dcae1cbbec https://doi.org/10.30679/2587-9847-2018-20-187-190 Zobrazit plný text záznamu