Searching by: ascorbic acid
Quality characteristics of a made from high-fat cream product fortified with a functional food ingredient
Golub Olga V., Motovilova Natalya V., Motovilov Oleg K.
Intervarietal differences in economically valuable traits and biochemical parameters of red beets
Pakusina Antonina P., Oborskaya Yuliya V., Sakara Nikolay A., Mikheev Yurii G., Platonova Tatiana P.
Biochemical features of carrot varieties and hybrids in the conditions of Priamurye
Pakusina Antonina P., Timoshenko Elvira V., Platonova Tatyana P.
The use of plant raw materials of the Far East region in the production technology of a functional food product
Denisovich Yulia Yu., Osipenko Elena Yu., Kichigina Ekaterina Yu., Gavrilova Galina A.
Biological characteristics and chemical composition of berries of honeysuckle varieties and hybrids bred by the Far Eastern State Agrarian University
Zaritsky Alexander V., Pakusina Antonina P., Platonova Tatiana P.
Сharacteristics of white cabbage varieties and hybrids according to the biochemical parameters in Priamurye
Pakusina Antonina P., Ran Olga P., Platonova Tatyana P.
Characteristics of red and white currant varieties according to the chemical composition of fruits in the conditions of Priamurye
Platonova Tatyana P., Pakusina Antonina P.
Assessment of raspberry varieties by berry biochemical indicators in the conditions of the Amur region
Pakusina Antonina P., Leshtaeva Valentina V., Kozlova Anna B., Timchenko Natalia A.