Please use this identifier to cite or link to this item:
https://er.nau.edu.ua/handle/NAU/44371Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kuzmin, Oleg | - |
| dc.contributor.author | Kucherenko, Volodymyr | - |
| dc.contributor.author | Sylka, Iryna | - |
| dc.contributor.author | Isaienko, Volodymyr | - |
| dc.contributor.author | Furmanova, Yuliia | - |
| dc.contributor.author | Pavliuchenko, Olena | - |
| dc.contributor.author | Hubenia, Viacheslav | - |
| dc.date.accessioned | 2020-09-27T20:18:34Z | - |
| dc.date.available | 2020-09-27T20:18:34Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.citation | Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials / O. Kuzmin, V. Kucherenko, I. Sylka, V. Isaienko, Yu. Furmanova, O. Pavliuchenko, V. Hubenia // Ukrainian Food Journal. – 2020. – Volume 9, Issue 2. – P. 404–424. | uk_UA |
| dc.identifier.uri | https://er.nau.edu.ua/handle/NAU/44371 | - |
| dc.description.abstract | The aim of the study is to determine the antioxidant capacity of aqueous-alcoholic infusions using nontraditional spicy-aromatic raw materials in the technology of alcoholic beverages. | uk_UA |
| dc.language.iso | en | uk_UA |
| dc.publisher | Ukrainian Food Journal | uk_UA |
| dc.relation.ispartofseries | 9;2 | - |
| dc.subject | spicy-aromatic | uk_UA |
| dc.subject | antioxidant | uk_UA |
| dc.subject | redox | uk_UA |
| dc.subject | infusion | uk_UA |
| dc.subject | alcohol | uk_UA |
| dc.title | Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials | uk_UA |
| dc.type | Article | uk_UA |
| dc.identifier.doi | 10.24263/2304- 974X-2020-9-2-12 | - |
| Appears in Collections: | Публікації у наукових виданнях співробітників кафедри екології | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Isaienko.pdf | Основна стаття | 2.12 MB | Adobe PDF | View/Open |
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