PROCEDURE FOR PRESERVATION OF AND CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES IN BILBERRIES (Vaccinium myrtillus) AND DECOCTIONS
The content of anthocyans, tannins, ascorbic and organic acids was studied in dried and frozen bilberries during their preservation procedures and their decoctions; the comparison of the amount of these substances in the freshly gathered raw material was tested. The frozen raw material and its decoctions were found to be most close to fresh bilberries in the level of biologically active substances.