Prospects for the use of alcohol infusions in alcoholic beverage technologies for restaurants

dc.contributor.author	Kuzmin, Oleg
dc.contributor.author	Rudyi, Vladyslav
dc.date.accessioned	2022-02-07T12:13:46Z
dc.date.available	2022-02-07T12:13:46Z
dc.date.issued	2020
dc.description.abstract	The purpose of the work is to develop the scientific bases of antioxidant activity of water-alcohol infusions from vegetable raw materials and to identify the most promising plants as sources of natural antioxidants in the creation of alcoholic beverages in restaurants.	uk_UA
dc.identifier.citation	Kuzmin, O. Prospects for the use of alcohol infusions in alcoholic beverage technologies for restaurants / O. Kuzmin, V. Rudyi // Modern engineering research: topical problems, challenges and modernity : collective monograph. – Riga : Izdevnieciba “Baltija Publishing”, 2020. – P. 211–230.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/37052
dc.language.iso	en	uk_UA
dc.subject	water-alcohol infusion	uk_UA
dc.subject	vegetable raw materials	uk_UA
dc.subject	antioxidant	uk_UA
dc.subject	restaurant	uk_UA
dc.subject	водно-спиртовий настій	uk_UA
dc.subject	рослинна сировина	uk_UA
dc.subject	антиоксидант	uk_UA
dc.subject	ресторан	uk_UA
dc.subject	кафедра технології ресторанної і аюрведичної продукції	uk_UA
dc.title	Prospects for the use of alcohol infusions in alcoholic beverage technologies for restaurants	uk_UA
dc.type	Article	uk_UA

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