COMPARATIVE STUDY OF PHYSICOCHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY AND MICROBIOLOGICAL CHARACTERISTICS OF NECTARINE POWDER OF BULGARIAN ORIGIN AND FLOUR MIXTURES WITH ITS PARTICIPATION.
Adelina Vasileva, Albena Durakova, Hristo Kalaydzhiev, Milena Dimitrova-Dicheva
Keywords: Nectarine, Physicochemical composition, Antioxidant activity, Microbiological characteristics, bioactive compounds, functional food.
