For citations:
Murat L.A., Toimbayeva D.B., Kamanova S.G., Yermekov Y.Y., Muratkhan М., Bulashev B.K., Ospankulova G.Kh. Effect of vegetable blanching process on peroxidase activity and content of vitamin C and β-carotene. The Journal of Almaty Technological University. 2023;1(3):30-36. (In Russ.) https://doi.org/10.48184/2304-568X-2023-3-30-36
Email this article 