TY  JOUR
TI  INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT
KW  Anthocyanin pigment
KW  honeysuckle
KW  black currant
KW  gelatin
KW  anthocyanin pigment-gelatin complex
KW  marshmallow
JO  Food Processing: Techniques and Technology
AU  Chesnokova, N.Y.
AU  Levochkina, L.V.
AU  Prikhodko, Y.V.
AU  Kuznetsova, A.A.
AU  Shevchenko, Y.V.
PY  2017
IS  47
PB  Kemerovo State University