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