Использование нетрадиционного растительного сырья в технологиях ферментированных напитков
DOI:
https://doi.org/10.15673/2073-8684.28/2014.29603Ключевые слова:
ферментированные напитки, биологически активные вещества, солодовое сусло, грецкий орехАннотация
В статье рассмотрено влияние биологически активных веществ растительного происхождения на технологические процессы и качество ферментированных напитков на основе солодового сусла. Изучено влияние основных химических веществ экстракта околоплодных шкурок грецкого ореха на физико-химические и органолептические показатели готового напитка.
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