[1]
Стеценко, Н. and Гойко, И. 2019. ANALYSIS OF THE BIOCHEMICAL COMPOSITION OF CRANBERRY NATURAL ENRICHMENTS INTENDED FOR USE IN HEALTH FOOD TECHNOLOGIES. Modern engineering and innovative technologies. 1, 10-01 (Dec. 2019), 102–106. DOI:https://doi.org/10.30890/2567-5273.2019-10-01-017.