TY  JOUR
TI  FREEZE DRYING FRUITS AS SOURCES OF FOOD FIBERS WITH ANTIOXIDANT PROPERTIES
KW  sublimation
KW  fruit
KW  dietary fibers
KW  an- tioxidant activity
KW  phenols
KW  flavonoids
KW  anthocyanins
JO  Bulletin of KSAU
AU  Dancheva, A.S.
AU  Makarova, N.V.
PY  2019
IS  0
PB  Krasnoyarsk State Agrarian University