The impacts of peel inclusion and fermentation temperature on the bioactive compounds, antioxidant activity, and sensory properties of dragon fruit wines [pdf]
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Published:2021-09-30
Issue:3
Volume:20
Page:337-346
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ISSN:1644-0730
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Container-title:Acta Scientiarum Polonorum Technologia Alimentaria
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language:
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Short-container-title:Acta Sci Pol Technol Aliment
Author:
Le Thanh T. H., ,Le Ngoc Lieu,
Publisher
Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)