Thisarticle presents experimental data for the study of sorption ability of cranberry and chokeberry pectins. There are set the number of bound copper ions cranberry and chokeberry pectin.
пектин, сорбционная способность, плодово-ягодное сырье, клюква, рябина, ионы меди, пищевая промышленность, pectin, sorptioncapacity, fruitandberryrawmaterials, cranberry, chokeberry, copperions, foodindustry
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