CHANGES BIOLOGICALLY ACTIVE SUBSTANCES, CHLOROGENIC ACIDS AND COFFEE CHERRIES IN THE FRUIT DURING STORAGE SUBSTANCES FOR THEIR TREATMENT ANTIMICROBIAL ACTION
The results of the impact of the storing, method of processing content of cherry fruit and safety coffee and chlorogenic acid. Founded, that the level fenolkarbonovyh acids during storage is reduced and its reduction increases susceptibility to browning of fruit damage and fungal diseases, and as a...
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| Format: | Article |
| Language: | English |
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Uman National University of Horticulture
2016-12-01
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| Series: | Вісник Уманського національного університету садівництва |
| Online Access: | http://www.visnyk-unaus.udau.edu.ua/assets/files/articles/Bulleten2016/2/11.pdf |