Open AccessSCIENTIFIC RESULTS OF THE POSSIBILITY OF STABILIZATION OF PORK FAT ON THE NATIVE QUERCETIN СONTANING RAW MATERIAL
Author(s) -
Liudmyla Peshuk,
Tamara Ivanova,
Irina Radzievska
Publication year - 2018
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2018-24-6-22
Subject(s) - quercetin , raw material , food science , chemistry , environmental science , antioxidant , biochemistry , organic chemistry