Determination of antioxidant properties of candy caramel with porous structure

Please use this identifier to cite or link to this item: https://repo.btu.kharkov.ua//handle/123456789/26778

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DC Field	Value	Language
dc.contributor.author	Mazur, Liubov	-
dc.contributor.author	Labazov, Maxim	-
dc.contributor.author	Dorokhovich, Antonella	-
dc.contributor.author	Gubsky, Sergey	-
dc.date.accessioned	2023-03-15T14:35:30Z	-
dc.date.available	2023-03-15T14:35:30Z	-
dc.date.issued	2018	-
dc.identifier.citation	Mazur L., Labazov M., Dorokhovich A., Gubsky S. Determination of antioxidant properties of candy caramel with porous structure. Youth scientific achievements to the 21st century nutrition problem solution: 84 International scientific conference of young scientist and students, April 23-24, 2018. Kyiv: NUFT, 2018. Part 1 P. 17.	uk_UA
dc.identifier.uri	https://repo.btu.kharkov.ua//handle/123456789/26778	-
dc.description.abstract	A study was conducted to determine the antioxidant properties of porous caramel samples with the addition of cryopowder of blueberry and raspberry as a source of natural biologically active substances.	uk_UA
dc.language.iso	en	uk_UA
dc.publisher	Kyiv: NUFT	uk_UA
dc.subject	Candy caramels	uk_UA
dc.subject	porous structure	uk_UA
dc.subject	antioxidant	uk_UA
dc.subject	coulometry	uk_UA
dc.title	Determination of antioxidant properties of candy caramel with porous structure	uk_UA
dc.type	Article	uk_UA
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