Application of ultrasonic extraction method in the preparation of the directive action beverage from black currant
The article presents the results of experimental determination of physical-and chemical parameters, the amount of anthocyanins, the definition of color and organoleptic characteristics of the beverage prepared with ultrasonic extraction method in comparison with the fruit-drink, obtained according t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2016-07-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/912 |