Antioxidant, Mineral and Microbiological Properties of Wine from Blends of Roselle Calyces Extract and Pineapple Juice
M. T. Ukeyima, B. O. Idoko & L. O. Moghalu · European Journal of Nutrition & Food Safety · 2020
Wine was produced from must formulated by mixing roselle calyces hot water extract with pineapple juice at ratios of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 for A, B, C, D, E and F respectively. Must were pitched with Saccharomyces cerevisiae, fermented at room temperature for 8...
Open access
Research Article
10.9734/ejnfs/2020/v12i730249