Effect of thermoultrasonic treatment on the antioxidant activity of elderberry (Sambucus nigra L.) juice
Numerous studies of the chemical composition of black elderberries have shown that they contain biologically active compounds with high antioxidant capacity. The purpose of the work is to study the effect of thermoultrasonic treatment on the content of biologically active substances and antioxidant...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-04-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/706 |
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