tailieuchung - Chemical composition and antioxidant properties of ivy gourd (Coccinia grandis) wines prepared with different pretreatment techniques

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Chemical composition and antioxidant properties of ivy gourd (Coccinia grandis) wines prepared with different pretreatment techniques

Diệp Chi 16 6 pdf

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This study proposes the winemaking of ivy gourd and investigates the influence of microwave, thermovinification, and enzymatic pretreatments on the total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacity of the wines. The results showed that the pretreatments had no negative effects on the chemical composition of the products. |

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Chemical composition and antioxidant properties of ivy gourd (Coccinia grandis) wines prepared with different pretreatment techniques

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Đang chuẩn bị liên kết để tải về tài liệu: Chemical composition and antioxidant properties of ivy gourd (Coccinia grandis) wines prepared with different pretreatment techniques