Study of antioxidant properties of food additives obtained from secondary vegetable resources in testing laboratory animals
The data describing the composition of antioxidants contained in food additives obtained using innovative technologies from secondary plant resources formed at fruits and vegetables processing are given. It has been established that the researched food additives provide a reliable decrease in the ma...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2017-03-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/5 |