Effects of temperature on oxidative-reduction processes in milk-vegetable compositions
- Autores: Donskaya G.A1, Pushkina N.A1
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Afiliações:
- Edição: Nº 8 (2013)
- Páginas: 62-63
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327667
- ID: 327667
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Resumo
Reduction-oxidative processes occurring under impacts of temperature and at different conditions of Jerusalem artichoke powder extraction in milk-vegetable compositions were studied.
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