Glycans and flavonoids from raw materials as functional food components

Основное

Автор: Tikhonov B.B., Sidorov A.I., Sulman E.M., Ozhimkova E.V.

Журнал: Вестник Тверского государственного университета. Серия: Биология и экология @bio-tversu

Статья в выпуске: 24, 2011 года.

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Present article is devoted to research into processes of extraction of glycans and flavonoids from Calendula officinalis, Matricaria chamomilla and Achillea millefolium and possibilities of their use for production of functional bread.

Flavonoids, functional food, extraction, calendula officinalis, matricaria chamomilla, achillea millefolium, glycans, functional food components

Короткий адрес: https://sciup.org/146116349

IDR: 146116349

Статья научная