Edible honeysuckle as a source of fruits promising for new functional food products development
The possibilities of introducing honeysuckle berries into the plant-based functional product being developed as a component that enriches its composition are discussed basing on initial results of an experimental evaluation of the introduction of original lozenges based into the diet of laboratory a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/04/e3sconf_icite2023_03013.pdf |