Open AccessAntioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials
Author(s) -
Oleg Kuzmin,
Volodymyr Kucherenko,
Iryna Sylka,
Volodymyr Isaienko,
Yuliia Furmanova,
О. С. Павлюченко,
Viacheslav Hubenia
Publication year - 2020
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2020-9-2-12
Subject(s) - food science , raw material , antioxidant capacity , chemistry , antioxidant , organic chemistry