%0 Journal Article
%T SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
%A Bibik, I.V.
%A Loskutova, E..
%K Dihydroquercetin, kvass, amur grape (vitis amurensis), similarity measures, quality indices, the optimum dose, fermentation
%J Food Processing: Techniques and Technology
%D 2014
%N 32
%P 5
%I Kemerovo State University