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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2276
DC FieldValueLanguage
dc.contributor.authorNЕTRЕBА, Nаtаliаen_US
dc.contributor.authorBОЕSTЕАN, Оlgаen_US
dc.date.accessioned2023-12-14T12:51:06Z-
dc.date.available2023-12-14T12:51:06Z-
dc.date.issued2022-
dc.identifier.citationNETREBA, N., BОЕSTЕАN, O. Comparative characteristics of raw materials for functional fruit chips. In: Materiale Conferinţei Internaţională, MTFI-2022. Chişinău, 20-22 octombrie 2022, p. 40. https://mtfi.utm.md/files/Program_MFTI_2022_18_10_22.pdfen_US
dc.identifier.urihttp://repository.utm.md/handle/5014/21648-
dc.identifier.urihttp://cris.utm.md/handle/5014/2276-
dc.description.abstractAn important direction in the food industry is the production of domestically produced mass consumption food products with a high content of biologically active substances intended for various population groups [1]. Such products include chips from various fruits. Improving the quality of chips, as well as increasing their nutritional value, can be achieved through the use of secondary raw materials from wine products. Interest in grape seed extract has continued to grow in recent years.en_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectgrape seeden_US
dc.subjectacidityen_US
dc.subjectpropertiesen_US
dc.subjectpolyphenolsen_US
dc.subjectoilen_US
dc.subjectpearen_US
dc.titleComparative characteristics of raw materials for functional fruit chipsen_US
dc.typeArticleen_US
dc.relation.conferenceModern Technologies in the Food Industryen_US
item.languageiso639-1other-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.project.grantno20.80009.5107.09.-
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