Effect of pH and Temperature on Antioxidant Levels of...

Journal of Food Biochemistry 2015 / 02 Vol. 39; Iss. 1

Effect of pH and Temperature on Antioxidant Levels of Tomato Wine

Owusu, John, Ma, Haile, Wang, Zhenbin, Afoakwah, Newlove Akowuah, Zhou, Cunshan, Amissah, Agnes
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Volume:
39
Language:
english
Journal:
Journal of Food Biochemistry
DOI:
10.1111/jfbc.12113
Date:
February, 2015
File:
PDF, 238 KB
english, 2015
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