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Please use this identifier to cite or link to this item: https://dspace.ncfu.ru/handle/20.500.12258/14878
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dc.contributor.authorOrobinskaya, V. N.-
dc.contributor.authorОробинская, В. Н.-
dc.contributor.authorGaldin, E. V.-
dc.contributor.authorГалдин, Е. В.-
dc.contributor.authorEmelyanov, S. A.-
dc.contributor.authorЕмельянов, С. А.-
dc.date.accessioned2021-02-03T11:30:21Z-
dc.date.available2021-02-03T11:30:21Z-
dc.date.issued2020-
dc.identifier.citationKazub, V.T., Orobinskaya, V.N., Galdin, E.V., Yemelyanov, S.A. The reduction of activity of antialimentary compounds of vegetable raw materials under exposure to electric discharges // IOP Conference Series: Materials Science and Engineering. - 2020. - Volume 941. - Issue 1. - Номер статьи 012059ru
dc.identifier.urihttp://hdl.handle.net/20.500.12258/14878-
dc.description.abstractThe article deals with the issues related to the harmful effects on the human body of anti-nutritional components (anti-nutritional factors of natural origin) that can block active enzymes that break down protein compounds. A comparative analysis of anti-nartative components of protein-containing plant origin under the influence of thermal nature and parameters of electric-discharge treatment has been carried outru
dc.language.isoenru
dc.publisherIOP Publishing Ltdru
dc.relation.ispartofseriesIOP Conference Series: Materials Science and Engineering-
dc.subjectAnti-nutritional factors of natural originru
dc.subjectAnti-nutritional componentsru
dc.subjectThe reduction of activity of antialimentary compoundsru
dc.subjectAntialimentary compoundsru
dc.titleThe reduction of activity of antialimentary compounds of vegetable raw materials under exposure to electric dischargesru
dc.typeСтатьяru
vkr.instИнститут живых системru
vkr.instИнститут сервиса, туризма и дизайна (филиал) СКФУ в г. Пятигорскеru
Appears in Collections:Статьи, проиндексированные в SCOPUS, WOS

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