SCIENCE SERVICE OF INNOVATIVE TECHNOLOGIES FOR DEVELOPMENT OF FUNCTIONAL FOOD FROM VEGETABLE CROPS
2015
M. S. Gins | V. F. Pivovarov | V. K. Gins | P. F. Kononkov | N. M. Derkanosova
The fraction composition and content of phenolic compounds in vegetable plants with high content of polyphenols is presented. The developed functional foods is a complex of antioxidants such as dehydro- quercetine, quercetine, rutin, amaranthine, etc., which can be used for immune system reinforcement, against dysbacteriosis, and promotion of health.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Directory of Open Access Journals
