Abstract:Regular exposure to adverse environmental factors on the body is the main cause of the accumulation of free radicals that damage cells and provoke the development of non-infectious diseases (oncological, cardiovascular and others). The development and evaluation of the quality of food products with high antioxidant activity (AOA) is appropriate. In order to obtain an effective result, a systematic sequential approach to the design of a new product is important. At the initial stage, it is advisable to study th… Show more
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