Effect of pH and Temperature on Antioxidant Levels of Tomato Wine

John Owusu, Haile Ma, Zhenbin Wang, Newlove Akowuah Afoakwah, Cunshan Zhou, Agnes Amissah
  • Journal of Food Biochemistry, January 2015, Wiley
  • DOI: 10.1111/jfbc.12113
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