Stefanova, I. L., E. V. Kropacheva, A. Y. Klimenkova, I. B. Perova, and V. K. Mazo. “The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen”. KnE Life Sciences, Vol. 7, no. 1, Jan. 2022, pp. 91–96, doi:10.18502/kls.v7i1.10111.