Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials-Reference-Cited by-同舟云学术

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Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials

Published:2020-06 Issue:2 Volume:9 Page:404-424
ISSN:2304-974X
Container-title:Ukrainian Food Journal
language:
Short-container-title:Ukr. food j.

Author:

Kuzmin Oleg,Kucherenko Volodymyr,Sylka Iryna,Isaienko Volodymyr,Furmanova Yuliia,Pavliuchenko Olena,Hubenia Viacheslav

Publisher

National University of Food Technologies

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of summer savory (Satureja hortensis L.) storage on the quantity and quality of essential oil;WORLD MULTIDISCIPLINARY CIVIL ENGINEERING-ARCHITECTURE-URBAN PLANNING SYMPOSIUM WMCAUS 2022;2023

2. INVESTIGATION OF THE EFFECTIVENESS OF USING WHEY POWDER TO REDUCE THE TOXICITY OF THE WATER/ALCOHOL MIXTURE;Food Science and Technology;2022-10-26

3. Antioxidant characteristics of tea-herbal compositions;Ukrainian Food Journal;2021-12

4. Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology;Ukrainian Food Journal;2021-06

5. Antioxidant characteristics of tea-herbal compositions;UKR FOOD J;2021

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