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Quality of Miracle Berry Wine as Influenced by pH and Inoculum Levels

by Jacob K. Agbenorhevi, Francis Alemawor, Felix N. Engmann and Stephen K. Aduboffour

Journal of Food and Nutrition Research. 2019, 7(2), 148-154. DOI: 10.12691/jfnr-7-2-7
Pub. Date: February 21, 2019Views: 11585 Downloads: 12375Like: 4

Synsepalum dulificum fermentation red wine polyphenols antioxidant activity

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