Characterization of Roselle ( Hibiscus sabdariffa ) calyces wine using date palm ( Phoenix dactylifera ) fruit extracts as a substitute for granulated sugar-Reference-Cited by-同舟云学术

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Characterization of Roselle ( Hibiscus sabdariffa ) calyces wine using date palm ( Phoenix dactylifera ) fruit extracts as a substitute for granulated sugar

Published:2021-09-16 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Sobowale Sunday S.¹²^ORCID,Omosebi Omolola M.²^ORCID,Animashaun Oluwatoyin H.¹^ORCID

Affiliation:

1. Department of Food Technology Moshood Abiola Polytechnic Abeokuta Nigeria

2. Department of Food Science and Technology Mountain Top University Ibafo Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15935

Reference60 articles.

1. Effect of initial total soluble solids on physico‐chemical, antioxidant and sensory properties of mulberry (Morus indica L.) wine;Abrol S. G.;Journal on Processing and Energy in Agriculture,2015

2. Physico-chemical Properties of Commercial Local Beverages in Osun State, Nigeria

3. Effects of date fruit consumption on labour and vaginal delivery in Tabuk, KSA

4. Characteristics of Coloured Wine Produced from Roselle (Hibiscus sabdariffa) Calyx Extract

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity;International Journal of Food Science;2022-10-17

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