Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05056-x.pdf
Reference33 articles.
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3. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28(1):25–30.
4. Broadhurst RB, Jones WT (1978) Analysis of condensed tannins using acidified vanillin. J Sci Food Agric 29(9):788–794. https://doi.org/10.1002/jsfa.2740290908
5. El Gharras H (2009) Polyphenols: food sources, properties and applications—a review. Int J Food Sci Technol 44:2512–2518. https://doi.org/10.1111/j.1365-2621.2009.02077.x
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