Effect of pH and Temperature on Antioxidant Levels of Tomato Wine: Tomato Wine Antioxidant Levels

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Bibliographic Details
Published in:Journal of food biochemistry 2015-02, Vol.39 (1), p.91-100
Main Authors: Owusu, John, Ma, Haile, Wang, Zhenbin, Afoakwah, Newlove Akowuah, Zhou, Cunshan, Amissah, Agnes
Format: Article
Language:English
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ISSN:0145-8884
DOI:10.1111/jfbc.12113