Analysis of the composition of black cumin for the purpose of developing a  component-concentrate based on milk whey and synthesised nigelone for use in the cosmetic industry

M. A. Chikatueva; S. A. Yemelyanov

Modern Science and Innovations

ISSN 2307-910X (Print)

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Chikatueva M.A., Yemelyanov S.A. Analysis of the composition of black cumin for the purpose of developing a component-concentrate based on milk whey and synthesised nigelone for use in the cosmetic industry. Modern Science and Innovations. 2024;(4):124-129. https://doi.org/10.37493/2307-910X.2024.4.13

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ISSN 2307-910X (Print)

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About the Authors

M. A. Chikatueva
North-Caucasus Federal University
Russian Federation

Madina A. Chikatueva – Cand. Sci. (Techn.)., Doctoral Student of the Department of Applied Biotechnology of the Faculty of Food Engineering and Biotechnology named after Academician A. G. Khramtsov

Stavropol

8-905-442-00-09

S. A. Yemelyanov
North-Caucasus Federal University
Russian Federation

Sergey A. Yemelyanov – Cand. Sci. (Biol.)., Dr. Sci. (Techn.)., Professor of the Department of Applied Biotechnology of the Faculty of Food Engineering and Biotechnology named after Academician A. G. Khramtsov

Stavropol

8-928-810-52-81

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