Concepedia

Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials

Oleg Kuzmin, V. Kucherenko, Iryna Sylka, Volodymyr Isaienko, Yuliia Furmanova, Viacheslav Hubenia

Ukrainian Food Journal · 2020 · 10 citations · 26 references

DOIFull text

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Concepts

Abstract

The aim of the study is to determine the antioxidant capacity of aqueous-alcoholic infusions using nontraditional spicy-aromatic raw materials in the technology of alcoholic beverages.

References

26

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