For citations:
Vasyukova A.T., Veiberov A.V., Smirnova L.S., Suvorov O.A., Bukhtoyarov V.А., Bychkov A.L. Using of encapsulated ingredients in designof food with high biological value: a systematic review. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(3):32-39. (In Russ.) https://doi.org/10.20914/2310-1202-2022-3-32-39