Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials

Kuzmin, OlegKucherenko, VolodymyrSylka, IrynaIsaienko, VolodymyrFurmanova, YuliiaPavliuchenko, OlenaHubenia, Viacheslav2020-09-272020-09-272020Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials / O. Kuzmin, V. Kucherenko, I. Sylka, V. Isaienko, Yu. Furmanova, O. Pavliuchenko, V. Hubenia // Ukrainian Food Journal. – 2020. – Volume 9, Issue 2. – P. 404–424.https://er.nau.edu.ua/handle/NAU/44371The aim of the study is to determine the antioxidant capacity of aqueous-alcoholic infusions using nontraditional spicy-aromatic raw materials in the technology of alcoholic beverages.enspicy-aromaticantioxidantredoxinfusionalcoholAntioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materialsArticle10.24263/2304- 974X-2020-9-2-12