Please use this identifier to cite or link to this item:
https://er.nau.edu.ua/handle/NAU/44371| Title: | Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials |
| Authors: | Kuzmin, Oleg Kucherenko, Volodymyr Sylka, Iryna Isaienko, Volodymyr Furmanova, Yuliia Pavliuchenko, Olena Hubenia, Viacheslav |
| Keywords: | spicy-aromatic antioxidant redox infusion alcohol |
| Issue Date: | 2020 |
| Publisher: | Ukrainian Food Journal |
| 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. |
| Series/Report no.: | 9;2 |
| 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. |
| URI: | https://er.nau.edu.ua/handle/NAU/44371 |
| 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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