Effect of NaCl, sucrose and pectin addition on the reductive properties of vegetable and fruit puree

by V. V. Kondratenko, L. K. Patsuk, T. Y. Kondratenko, T. V. Fedosenko, T. V. Nariniyants
Published 2019-12-01

Redox properties’ changing in canned products as an effect of citric and ascorbic acids’ addition

by V. V. Kondratenko, L. K. Patsuk, T. V. Fedosenko, M. A. Tsaryova, E. A. Medvedeva
Published 2020-02-01