THE DEVELOPMENT OF TECHNOLOGY OF FOOD ADDITIVES WITH PREVENTIVE PROPERTIES
The investigated quantum-chemical characteristics of the molecules offlavonoids of pomace from red grapes. The optimal modes of extraction of the accompanying ingredients from grape pomace (titrable acids, sugars and other organic compounds) are established. The sediment was separated from the solut...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/208 |
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