00579naa#a2200181#i#450# EN\\bibl\80232 20251218080452.4 1819-4036 20190125b2019####ek#y0engy0150####ca RUS RU THE INFLUENCE OF TECHNOLOGICAL PROCESSING ON THE PERSISTENCE OF PECTIN SUBSTANCES OF VEGETABLE RAW MATERIALS Journal article Krasnoyarsk Krasnoyarsk State Agrarian University 2019 5 с. Journal article local Пектин. 664.292 RUS Sobol I V kgau.editorum.ru