TY  JOUR
TI  THE RESEARCH OF THE INFLUENCE OF THE TYPE OF ENZYME PREPARATION ON THE CONTENT OF ANTOCIANS IN CRANBERRY JUICE
KW  cranberry juice
KW  enzyme prepara- tions
KW  juice yield
KW  enzyme antocians
KW  color stabiliza- tion
KW  soluble solids
JO  Bulletin of KSAU
AU  Zhuravleva, M.A.
AU  Makarova, N.V.
PY  2019
IS  0
PB  Krasnoyarsk State Agrarian University