Substantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive "Magnetofооd" [Electronic resource] / I. Tsykhanovska, V. Evlash, A. Alexandrov, T. Lazarieva, O. Bryzytska //
Eastern-European Journal of Enterprise Technologies. - 2018. - Vol. 4, Issue 11-94. - P. 61-68.. - DOI 10.15587/1729-4061.2018.140048. Рубрики: Scopus
Додаткові точки доступу: Tsykhanovska, I. Evlash, Viktoria Alexandrov, A. Lazarieva, T. Bryzytska, O. , Переход по DOI