Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their qualityE. V. Lisovaya, Е. В. Великанова, Е.П. ВИКТОРОВА et al.|BIO Web of Conferences|2021Cited by 4
Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid LecithinsE. V. Lisovaya, Mariet Zhane, Е.П. ВИКТОРОВА et al.|Food Processing Techniques and Technology|2023Cited by 3
THE MAIN RESULTS OF SCIENTIFIC RESEARCH OF THE KRASNODAR RESEARCH INSTITUTE OF STORAGE AND PROCESSING OF AGRICULTURAL PRODUCTS – BRANCH OF THE FSBSI «NORTH CAUCASUS FEDERAL SCIENTIFIC CENTER OF HORTICULTURE, VITICULTURE, WINEMAKING» IN 2022Grigory Anatolyevich Kupin, Tatiana Viktorovna Pershakova, Tatiana Viktorovna Yakovleva et al.|Fruit growing and viticulture of South Russia|2023Cited by 1
Comparative Assessment of the Particulars of the Chemical Composition of Phospholipids of Soybean and Sunflower LecithinsE. V. Lisovaya, Mariet Zhane, Е.П. ВИКТОРОВА et al.|Lecture notes in networks and systems|2023Cited by 1
КОНТРОЛЬ КАЧЕСТВА СОЕВЫХ ЛЕЦИТИНОВ С ПРИМЕНЕНИЕМ ИМПУЛЬСНОГО МЕТОДА ЯМРE. V. Lisovaya, Mariet Zhane, О. С. Агафонов|DOAJ (DOAJ: Directory of Open Access Journals)|2020Cited by 0