《Microbiological, Physico-Chemical and Organoleptic Parameters of Apple Juice, Processed by Shungite》.pdfVIP

JournalofFoodScienceandEngineering3f2013)489-495 MiCrObiOIOgiCaI，Physico—Chem icalandOrganoleptic ParametersofAppleJuice，ProcessedbyShungite M elnykLyudmila，BessarabOleksandrandMatkoSvitlana DepartmentofFermented,CanningandSugarProductions，NationalUniversityofFoodTechnologies，CiytofKyiv01601，Ukraine Received：June14，2013／Published：September20，2013 Abstract：Thispaperisdedicatedtoresultsofstudyingmicrobiological，physico—chemicalandorganolepticalparametersofapple juiceprocessedbyshungite．Shungiteisanaturalmineralwhichhasspecialstructuralcomposition，characterizedbytheexistenceof fullerene