Processing of alcohol pomelo beverage (Citrus grandis (L.) Osbeck) using saccharomyces yeast: Optimization, physicochemical quality, and sensory characteristics :: Library Catalog

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Processing of alcohol pomelo beverage (Citrus grandis (L.) Osbeck) using saccharomyces yeast: Optimization, physicochemical quality, and sensory characteristics

oleh: Huynh Ngoc Thanh Tam, Nguyen Thanh Thuy, Tran Thanh Truc, Nguyen Tan Hung, Ton Nu Thuy An, Pham Tri Nhut

Format:	Article
Diterbitkan:	De Gruyter 2024-06-01

Deskripsi

Subjek

alcohol pomelo beverage; pomelo (citrus grandis (l.) osbeck); fermentation; antioxidant; quality