Abstract:The present study is devoted to the study of the antioxidant properties of fresh lingonberries and cranberries, as well as oil cake, in particular on the total content of flavonoids and salicylates. We have proposed a complex technology for processing berry cake, which includes convection drying, grinding, sieving and passing through a bunker equipped with UV irradiation. This technology allows you to preserve the taste and aroma properties and biologically active substances in the cake of berries. In the cour… Show more
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