Physicochemical and sensory quality of wines from red sorrel/roselle(Hibiscus sabdariffa L) calces : effects of pretreatments of pectolase and temperture/time
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| Main Authors: | , |
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| Format: | Article biblioteca |
| Language: | English |
| Published: |
International Journal os Food Science and Technology
2007
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| Subjects: | sorrel, pretreament, physiochemical quality, pectolase, temperture, Physicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L) calces : effects opretreatments of pectolase, |
| Online Access: | http://hdl.handle.net/2139/11601 |
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