Tree Leaves as Environmentally Friendly Preservatives: Evaluation of Antioxidant Activity

Luiza Vardanyan, Nver Torosyan, Nelli Hovhannisyan, Gagik Torosyan

Open source

DOI: 10.21603/2074-9414-2026-1-2619
Published: 2026-03-31
Container: Food Processing: Techniques and Technology
Publisher: Kemerovo State University
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.21603/2074-9414-2026-1-2619,
  title = {Tree Leaves as Environmentally Friendly Preservatives: Evaluation of Antioxidant Activity},
  author = {Luiza Vardanyan and Nver Torosyan and Nelli Hovhannisyan and Gagik Torosyan},
  year = {2026},
  journal = {Food Processing: Techniques and Technology},
  doi = {10.21603/2074-9414-2026-1-2619},
  url = {https://doi.org/10.21603/2074-9414-2026-1-2619}
}

RIS

TY  - JOUR
TI  - Tree Leaves as Environmentally Friendly Preservatives: Evaluation of Antioxidant Activity
AU  - Luiza Vardanyan
AU  - Nver Torosyan
AU  - Nelli Hovhannisyan
AU  - Gagik Torosyan
PY  - 2026
JO  - Food Processing: Techniques and Technology
DO  - 10.21603/2074-9414-2026-1-2619
UR  - https://doi.org/10.21603/2074-9414-2026-1-2619
ER  -

APA

Vardanyan, L., Torosyan, N., Hovhannisyan, N., & Torosyan, G. (2026). Tree Leaves as Environmentally Friendly Preservatives: Evaluation of Antioxidant Activity. Food Processing: Techniques and Technology. https://doi.org/10.21603/2074-9414-2026-1-2619

Source records

crossref · retrieved 2026-09-26T23:19:27.225Z