Process study of garlic biotechnological modification
Автор: Sedykh V.V., Skripko O.V., Kadnikova I.A.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 4, 2012 года.
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The research results on development of the garlic biotechnological modification technology, which are presented in the form of well-founded mathematical dependences of the factors, which characterize germinating process key parameters, are considered in the article. The given technology allows to receive physiologically valuable component for functional food product manufacture.
Garlic, germinating, mathematic model, functional food product
Короткий адрес: https://sciup.org/14082316
IDR: 14082316
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