Open AccessThe use of plants with high antioxidant activity in cooking
Author(s) -
А. Т. Mamataeva,
Sh. А. Abzhanova,
Arailym Aralbaeva,
Raisa S. Utegalieva,
G. А. Saginbek,
K. I. Almagambetova
Publication year - 2022
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2022-3-19-25
Subject(s) - antioxidant , food science , vitamin c , human health , chemistry , health benefits , vitamin e , functional food , human nutrition , food quality , microbiology and biotechnology , traditional medicine , biology , biochemistry , medicine , environmental health