Effect of storage conditions on physicochemical properties, microbiological profile and sensory evaluation of doum palm (Hyphaene thebaica) fruit-based wine
Numerous quantity of fruits are wasted annually because of its short postharvest life. To prevent the huge loss during production, fruits may be processed into many products. Therefore, the present study is to investigate the physicochemical and sensory properties of wines produced from doum palm fr...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Elsevier
2025-12-01
|
| Rangatū: | Food Chemistry Advances |
| Ngā marau: | |
| Urunga tuihono: | http://www.sciencedirect.com/science/article/pii/S2772753X25002758 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|