Scientific and practical aspects of making the functional product «ginger sauce-dressing based on rapeseed-linseed oil blending»
Автор: Naimushina L.V., Zykova I.D., Kadochnikova V.Yu.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 5, 2014 года.
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The constructive peculiarities of making oil product for functional nutrition in the form of sauce-dressing providing the necessary ratio of polyunsaturated fatty acids due to rapeseed-linseed blending enriched by the introduction of spicyaromatic plant - ginger (Zingiber officinale Roscoe) are reproduced in the article.
Ginger root, essential oil compound composition, antimicrobial activity, rapeseed oil, polyunsaturated fatty acids, sauce-dressing, linseed oil, blending
Короткий адрес: https://sciup.org/14083696
IDR: 14083696
