क्यूआर कोड

The Development and Characterization of a Novel Prickly Pear–Grape Distilled Spirit

A novel distilled alcoholic beverage was produced by fermenting yellow and red prickly pear (<i>Opuntia ficus-indica</i>) fruits with two Cypriot grape varieties (<i>Mavro</i> and <i>Xynisteri</i>), followed by traditional distillation. Two spirit variants (45% and 59% <i>v</i>/<i>v</i> alcohol) wer...

पूर्ण विवरण

में बचाया:
मुख्य लेखकों: Artemis P. Louppis, Michalis S. Constantinou, Ioanna S. Kosma, Anastasia V. Badeka, Michael G. Kontominas
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: MDPI AG 2026-03-01
श्रृंखला:Foods
विषय:
prickly pear
fermentation
distilled beverage
antioxidant activity
mineral content
volatiles
ऑनलाइन पहुंच:https://www.mdpi.com/2304-8158/15/5/953
टैग: टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

समान संसाधन