Physicochemical and sensory quality of wines from red sorrel/roselle(Hibiscus sabdariffa L) calces : effects of pretreatments of pectolase and temperture/time
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International Journal os Food Science and Technology
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sorrel, pretreament, physiochemical quality, pectolase, temperture, Physicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L) calces : effects opretreatments of pectolase