TY  JOUR
TI  Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production
KW  Qualitative and quantitative composition of anthocyanins
KW  enzymatic maceration
KW  fermentation
KW  antioxidant activity
JO  Food Processing: Techniques and Technology
AU  Makarov, S.S.
AU  Makarov, S.Y.
AU  Panasyuk, A.L.
PY  2018
IS  48
PB  Kemerovo State University