00845naa#a2200205#i#4500001001500000005001700015011001400032100004100046102000700087200013400094210006100228215001000289608002700299675016000326700003300486700003500519700003000554700003400584856002100618EN\\bibl\9294520250401101349.2##a1819-4036##a20241227b2024####ek#y0engy0150####ca##aRU1#aDETERMINATION OF CONDITIONS FOR NON-MICROBIAL FERMENTATION OF GARLIC (ALLIUM SATIVUM L.) FOR USE IN FOOD SYSTEMSeJournal article1#aKrasnoyarskcKrasnoyarsk State Agrarian Universityd2024##a6 с.##aJournal article2local##aЧеснок. Allium sativum L.. 635.262aАнализ биологических (природных и синтетических) веществ. 543.64#1aRozhnovgEvgeniy Dmitrievich#1aShkolnikovagMarina Nikolaevna#1aKazancevagAnna Sergeevna#1aBanschikovagElena Evgen'evna4#akgau.editorum.ru