Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines
Author:
Affiliation:
1. Department of Agricultural Chemistry, Soil Science and Microbiology Faculty of Sciences Universidad de Córdoba Córdoba España
2. Food Science and Technology Department Faculty of Chemistry Montevideo Uruguay
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2328
Reference58 articles.
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4. Physico-chemical properties of botrytised Chenin blanc grapes to assess the extent of noble rot
5. Tropical fruit wines: A mini review;Chakraborty K.;Natural Products,2014
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