Influence of table wine treatment by proteins of grain-legume and grain crops on the characteristics of their physical and chemical composition and biological activity

  • I. V. Melnyk Candidate of Technical Sciences
  • S. I. Vykul Candidate of Technical Sciences Odesa National Academy of Food Technologies
Keywords: grape wines, legumes and grain crops, protein, physico-chemical composition, biological activity

Abstract

Results of researches on the influence of table wine treatment by untraditional for wine-making proteins of grain-legume crops like chickpea and amaranth and grain crops like sorghum on the characteristics of their physical and chemical composition of grapes wines and their biological activity are stated.

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How to Cite
Melnyk, I. V., & Vykul, S. I. (1). Influence of table wine treatment by proteins of grain-legume and grain crops on the characteristics of their physical and chemical composition and biological activity. Feeds and Feed Production, (65), 159-166. Retrieved from https://fri-journal.com/index.php/journal/article/view/1100