Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations.
YOKOTSUKA, Koki, YAJIMA, Mizuo, SEKI, Tatsuji, MATTHEWS, MarkVolume:
3
Year:
1997
Language:
english
Journal:
Food Science and Technology International, Tokyo
DOI:
10.3136/fsti9596t9798.3.105
File:
PDF, 621 KB
english, 1997