For citations:
Potoroko I.Yu., Paimulina A.V., Uskova D.G., Kalinina I.V., Popova N.V., Shirish S. The antioxidant properties of functional food ingredients used in the production of bakery and dairy products, their impact on quality and storageability of the product. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(4):143-151. (In Russ.) https://doi.org/10.20914/2310-1202-2017-4-143-151
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