Production of a functional food drink based on the biologically active potential of the anthocyanin extract from grape pomace

COVACI, Ecaterina; STURZA, Rodica; VIZIREANU, Camelia

dc.contributor.author	COVACI, Ecaterina
dc.contributor.author	STURZA, Rodica
dc.contributor.author	VIZIREANU, Camelia
dc.date.accessioned	2024-05-02T09:15:13Z
dc.date.available	2024-05-02T09:15:13Z
dc.date.issued	2021
dc.identifier.citation	COVACI, Ecaterina, STURZA, Rodica, VIZIREANU, Camelia. Production of a functional food drink based on the biologically active potential of the anthocyanin extract from grape pomace. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 p. 112. ISSN 2457-3388.	en_US
dc.identifier.issn	2457-3388
dc.identifier.uri	http://repository.utm.md/handle/5014/27000
dc.description.abstract	Research aimed to obtain a functional drink based on triticale species, with the optimization of its biological potential by the administration of some functional components.	en_US
dc.language.iso	en	en_US
dc.publisher	"Alma Mater" Publishing House, Bacau	en_US
dc.relation.ispartofseries	The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	anthocyanin extracts	en_US
dc.subject	functional drinks	en_US
dc.subject	triticale	en_US
dc.title	Production of a functional food drink based on the biologically active potential of the anthocyanin extract from grape pomace	en_US
dc.type	Article	en_US