Author(s): Evgeny Rozhnov, Alexey Kazarskikh, Marina Shkolnikova, Lyudmila Tretyak, Vladimir Voytsekhovskiy, Nikolai Maksimiuk, Mars Khayrullin, Maksim Rebezov, Zhanibek Yessimbekov

Email(s): zyessimbekov@gmail.com

DOI: 10.5958/0974-360X.2019.00595.X

Address: Evgeny Rozhnov1, Alexey Kazarskikh1, Marina Shkolnikova1, Lyudmila Tretyak2, Vladimir Voytsekhovskiy3, Nikolai Maksimiuk4, Mars Khayrullin5, Maksim Rebezov5,6,7*, Zhanibek Yessimbekov8
1Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, Russia
2Orenburg State University, Orenburg, Russia
3National University of Life and Environmental Sciences of Ukraine, Kiev, Ukraine
4Yaroslav-the-Wise Novgorod State University, Veliky Novgorod, Russia
5K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
6Ural State Agrarian University, Yekaterinburg, Russia
7Orel State University named after I.S. Turgenev, Orel, Russia
8Shakarim State University, Semey City, Kazakhstan
*Corresponding Author

Published In:   Volume - 12,      Issue - 7,     Year - 2019


Cite this article:
Evgeny Rozhnov, Alexey Kazarskikh, Marina Shkolnikova, Lyudmila Tretyak, Vladimir Voytsekhovskiy, Nikolai Maksimiuk, Mars Khayrullin, Maksim Rebezov, Zhanibek YessimbekovMoscow, Russia. Investigation of the conditions for the formation of 5-Hydroxymethylfurfurol in the production of honey wines and sea-buckthorn wine drinks. Research J. Pharm. and Tech. 2019; 12(7):3501-3506. doi: 10.5958/0974-360X.2019.00595.X




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RNI: CHHENG00387/33/1/2008-TC                     
DOI: 10.5958/0974-360X 

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