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A. V. Sverdlichenko
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A. V. Sverdlichenko
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A. V. Sverdlichenko
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1
Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions
by
E. V. Lisovaya
,
E. P. Viktorova
,
A. V. Sverdlichenko
,
M. R. Zhane
Published 2022-07-01
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Article
2
Secondary resources of tomato processing as a valuable raw material for obtaining food ingredients
by
E. V. Lisovaya
,
E. P. Victorova
,
A. V. Sverdlichenko
,
N. N. Kornen
Published 2021-06-01
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Article
3
Characteristics of the existing methods for the production of carotenoids from vegetable raw materials and secondary resources of its processing
by
A. D. Achmiz
,
E. V. Lisovaya
,
A. V. Sverdlichenko
,
E. P. Viktorova
Published 2022-07-01
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Article
4
Research of the compliance of the actual consumption of food products by the school pupils with the recommended consumption rates
by
E. P. Victorova
,
E. V. Lisovaya
,
A. V. Sverdlichenko
,
D. A. Vorotyntsev
,
D. R. Bardizh
Published 2021-11-01
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