Kondratenko V.V., Patsuk L.K., Kondratenko T.Y., Fedosenko T.V., Nariniyants T.V. Effect of NaCl, sucrose and pectin addition on the reductive properties of vegetable and fruit puree. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(3):137-144. (In Russ.) https://doi.org/10.20914/2310-1202-2019-3-137-144
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