00579naa#a2200181#i#4500001001500000005001700015011001400032100004100046101000800087102000700095200013000102210006100232215001000293608002700303675003100330700001500361856002100376EN\\bibl\8023220251213221218.6##a1819-4036##a20190125b2019####ek#y0engy0150####ca0#aRUS##aRU1#aTHE INFLUENCE OF TECHNOLOGICAL PROCESSING ON THE PERSISTENCE OF PECTIN SUBSTANCES OF VEGETABLE RAW MATERIALSeJournal article1#aKrasnoyarskcKrasnoyarsk State Agrarian Universityd2019##a5 с.##aJournal article2local##aПектин. 664.292zRUS#1aSobolgI V4#akgau.editorum.ru