Determining The Content Of Macronutrients In Berry Sauces Using A Method Of IR-Spectroscopy [Electronic resource] / G. Deynichenko, T. Lystopad, A. Novik, O. Chernushenko, A. Farisieiev, Y. Matsuk, T. Kolisnychenko //
Eastern-European Journal of Enterprise Technologies. - 2020. - Vol. 5, Issue 12-107. - С. 32 - 42.. - DOI 10.15587/1729-4061.2020.213365. Рубрики: Scopus
Доп. точки доступа: Deynichenko, Gregoriy Lystopad, T. Novik, A. Chernushenko, O. Farisieiev, A. Matsuk, Y. Kolisnychenko, T. , Переход по DOI