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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 |
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Diterbitkan: | De Gruyter 2024-06-01 |
Deskripsi
Subjek
alcohol pomelo beverage; pomelo (citrus grandis (l.) osbeck); fermentation; antioxidant; quality