THE SWEET SAUCES AND THEIR PLACE IN MODERN DIETS

A.V. Ziolkovska

Influence of aromatic raw material (mint, balm, leaves of black currant and cherry) on bioflavonoids of sweet sauces on the basis of apple and cranberry puree is investigated. Its antioxidant effect is shown. Results of preliminary researches allow to recommend the developed sauces as functional products.

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