TY  JOUR
TI  THE INFLUENCE OF TECHNOLOGICAL PROCESSING ON THE PERSISTENCE OF PECTIN SUBSTANCES OF VEGETABLE RAW MATERIALS
KW  plant-based materials
KW  sunflower hearts
KW  pectin substances
KW  pectinolytic enzymes
KW  processing procedure
JO  Bulletin of KSAU
AU  Sobol, I.V.
PY  2019
IS  
PB  Krasnoyarsk State Agrarian University