%0 Journal Article
%T INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT
%A Chesnokova, N.Y.
%A Levochkina, L.V.
%A Prikhodko, Y.V.
%A Kuznetsova, A.A.
%A Shevchenko, Y.V.
%K Anthocyanin pigment, honeysuckle, black currant, gelatin, anthocyanin pigment-gelatin complex, marshmallow
%J Food Processing: Techniques and Technology
%D 2017
%N 47
%P 6
%I Kemerovo State University