TY  JOUR
TI  TECHNOLOGICAL ASSESSMENT OF NEW BROCCOLI HYBRIDS AS RAW MATERIALS FOR PRODUCING NEW GENERATION PUREE PRODUCTS WITH INCREASED NUTRITIONAL VALUE
KW  broccoli
KW  broccoli puree
KW  hybrids
KW  increased nutritional value
KW  vitamin C
KW  chlorophyll a and b
KW  carotenoids
KW  micronutrients
KW  antioxidants
KW  functional ingredients
KW  baby food
KW  dietary food
JO  Bulletin of KSAU
AU  Yanchenko, E.V.
AU  Ivanova, M.I.
AU  Kornev, A.V.
AU  Yanchenko, A.V.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University