(1)
Stefanova, I. L.; Kropacheva, E. V.; Klimenkova, A. Y.; Perova, I. B.; Mazo, V. K. The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen. KLS 2022, 7, 91–96.