Open AccessMulti-criteria optimization of heating directly squeezed apple juice with the maximum antioxidant activity
Author(s) -
Н. В. Макарова,
Д. Ф. Валиулина,
В. В. Стулин,
А. А. Правдин
Publication year - 2016
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2016-3-44-48
Subject(s) - food science , product (mathematics) , process engineering , taste , thermal , antioxidant , flavor , value (mathematics) , mathematics , computer science , chemistry , engineering , physics , thermodynamics , machine learning , organic chemistry , geometry