Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Ukrainian Food Journal
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.
Description
Keywords
spicy-aromatic, antioxidant, redox, infusion, alcohol
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.