Introduction In recent years, there has been an increasing trend in food technology to increase the use of various plant-origin materials, including vegetable, fruit, and berry pomaces, in the composition of food of animal origin [ 1 , 2 , 3 ].
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In Vitro Antibacterial and Antioxidative Activity and Polyphenolic Profile of the Extracts of Chokeberry, Blackcurrant, and Rowan Berries and Their Pomaces.
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