Effect of pH and Temperature on Antioxidant Levels of Tomato Wine

Autor:	John Owusu, Haile Ma, Cunshan Zhou, Newlove A. Afoakwah, Zhenbin Wang, Agnes Amissah
Rok vydání:	2015
Předmět:	Pharmacology Wine chemistry.chemical_classification Antioxidant biology DPPH medicine.medical_treatment Flavonoid Biophysics Saccharomyces bayanus Cell Biology biology.organism_classification Ascorbic acid Bioactive compound chemistry.chemical_compound chemistry Anthocyanin medicine Food science Food Science
Zdroj:	Journal of Food Biochemistry. 39:91-100
ISSN:	0145-8884
Popis:	Tomato wine antioxidant properties were studied. The wine was produced using tomato musts of different pH levels, which was fermented at 15 and 20C using Saccharomyces bayanus, 818. The wines produced with musts of pH levels 4.11, 3.40 and 3.20 were designated as C (Control), A and B, respectively. The total antioxidant activity (TAA) of the tomato wines was higher (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e0dccdbed2c547394b129fec759dc73c https://doi.org/10.1111/jfbc.12113 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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