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Title
DETERMINING THE CONTENT OF MACRONUTRIENTS IN BERRY SAUCES USING A METHOD OF IR-SPECTROSCOPY
Article
Journal
oleh
Gregoriy Deynichenko
,
Tamara Lystopad
,
Anna Novik
,
Line
Chernushenko
,
Andrii Farisieiev
,
YuliiĞ° Matsuk
,
Tatiana Kolisnychenko
Terbitan:
2020
Available online:
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Tersimpan di:
COMPREHENSIVE ASSESSMENT OF QUALITY AND SAFETY OF BERRY SAUCE WITH IODINE-CONTAINING ADDITIVE
Article
eJournal
oleh
Gregoriy Deynichenko
,
Tamara Lystopad
,
Anna Novik
,
Line
Chernushenko
,
Andrii Farisieiev
,
YuliiĞ° Matsuk
,
Tatiana Kolisnychenko
Terbitan:
2020
Available online:
Get online
Favorit
Tersimpan di:
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Related Subjects
berry sauces
IR spectroscopy
algae
algae raw materials
iodine-containing additive
iodine-containing additives
quality indicators
safety
wild and cultivated berries
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