Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.]
Peach fruit is rich in nutrients and its fermented fruit wine is popular. However, peach fruit pulp is susceptible to browning during saccharification and wine is also prone to browning during storage, which hinders its further development. In this study, different antibrowning agents (ethylenediami...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Universiti Teknologi MARA Cawangan Pulau Pinang
2025
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/112507/1/112507.pdf https://ir.uitm.edu.my/id/eprint/112507/ https://uppp.uitm.edu.my/ |
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