ВЫБОР ТЕХНОЛОГИИ ЭКСТРАГИРОВАНИЯ ДЛЯ ЗЕЛЕНОГО ЧАЯ, БОБОВ КОФЕ, ИВАН-ЧАЯ
https://doi.org/10.33236/2307-910X-2019-25-1-120-129
Аннотация
Поиск продуктов питания, спосолбствующших снижению риска развития раковых заболеваний - одно из актуальных направлений пищевой промышленности.
Ключевые слова
Об авторах
Н. В. Макарова
Самарский государственный технический университет
Россия
Россия
Д. Ф. Игнатова
Поволжский православный институт
Россия
Россия
Н. Б. Еремеева
Самарский государственный технический университет
Россия
Россия
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Рецензия
Для цитирования:
Макарова Н.В., Игнатова Д.Ф., Еремеева Н.Б. ВЫБОР ТЕХНОЛОГИИ ЭКСТРАГИРОВАНИЯ ДЛЯ ЗЕЛЕНОГО ЧАЯ, БОБОВ КОФЕ, ИВАН-ЧАЯ. Современная наука и инновации. 2019;(1):120-129. https://doi.org/10.33236/2307-910X-2019-25-1-120-129
For citation:
Makarova N.V., Ignatova D.F., Eremeeva N.B. SELECTION OF EXTRACTION TECHNOLOGY FOR GREEN TEA, COFFEE BEANS, IVAN-TEA. Modern Science and Innovations. 2019;(1):120-129. (In Russ.) https://doi.org/10.33236/2307-910X-2019-25-1-120-129
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