TY  JOUR
TI  SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
KW  Dihydroquercetin
KW  kvass
KW  amur grape (vitis amurensis)
KW  similarity measures
KW  quality indices
KW  the optimum dose
KW  fermentation
JO  Food Processing: Techniques and Technology
AU  Bibik, I.V.
AU  Loskutova, E..
PY  2014
IS  32
PB  Kemerovo State University