Stefanova IL, Kropacheva EV, Klimenkova AY, Perova IB, Mazo VK. The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen. KLS [Internet]. 2022Jan.13 [cited 2024Apr.25];7(1):91–96. Available from: https://knepublishing.com/index.php/KnE-Life/article/view/10111