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Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

机译：来自未充分利用的水果Carissa spinarum L.（夹竹桃科）的新型葡萄酒的工艺优化，物理化学表征和抗氧化潜力

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Abhishek MUNDARAGI; Devarajan THANGADURAI;
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1. Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae) [J] . Abhishek?MUNDARAGI, Devarajan?THANGADURAI Food Science and Technology (Campinas) . 2018,第3期

机译：未充分利用的水果Carissa spinarum L.（Apocynaceae）的新酒的工艺优化，理化特性和抗氧化潜力
2. Phytochemical characterization and antioxidant activity evaluation of Mediterranean medlar fruit (Crataegus azarolus L.): Preliminary study of underutilized genetic resources as a potential source of health-promoting compound for food supplements [J] . Donno Dario, Mellano Maria Gabriella, Prgomet Zeljko, Journal of food and nutrition research . 2017,第1期

机译：地中海枸杞果实（Crataegus azarolus L.）的植物化学特征和抗氧化活性评估：利用不足的遗传资源作为食品添加剂的潜在健康促进成分的初步研究
3. Optimized formulation of a Physalis peruviana L. fruit nectar: physicochemical characterization, sensorial traits and antioxidant properties [J] . Bazalar Pereda Mayra Saby, Azucena Nazareno Monica, Viturro Carmen Ines Journal of Food Science and Technology . 2020,第9期

机译：优化配方液体细胞水果花质花蜜：物理化学表征，感觉性状和抗氧化性能
4. Response Surface Methodology Optimization for Extraction of Natural Anthocyanins from Vietnamese Carissa carandas L. Fruit [C] . Tri Nhut Pham, Thi Ha Xuan Huynh, Bui Phuc Tran International Conference on Advanced Materials and Engineering Materials . 2019

机译：越南Carissa Carandas L.果实提取天然花青素的响应表面方法优化
5. Chemical (sodium-hydroxide) peeling of fruits and vegetables: Physicochemical mechanisms and process optimization. [D] . Floros, John Dimitrios. 1988

机译：水果和蔬菜的化学（氢氧化钠）去皮：物理化学机理和工艺优化。
6. Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization [O] . Zenebe Tadesse Tsegay 2020

机译：由仙人掌梨（赤霞石 - 籼稻）生产的葡萄酒的总滴定酸度和有机酸和Lantana Camara（L. Camara）果混合发酵过程采用响应表面优化
7. Physicochemical Characterization, Antioxidant Potential and Sensory Quality of Wine from Wild Edible Fruits of Flacourtia montana J. Graham [O] . Abhishek Mundaragi, Devarajan Thangadurai, Konerira Aiyappa Anu Appaiah, 2019

机译：来自野生食用果实的野生食用果实的物理化学表征，抗氧化潜力和感官质量J. Graham

Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

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