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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dc.contributor.authorBadrie, Neela
dc.contributor.authorMounigan, Pascale
dc.date.accessioned2012-02-15T19:29:39Z
dc.date.available2012-02-15T19:29:39Z
dc.date.issued2007
dc.date.submitted2007
dc.identifier.urihttps://hdl.handle.net/2139/11601
dc.language.isoenen_US
dc.publisherInternational Journal os Food Science and Technologyen_US
dc.subjectsorrelen_US
dc.subjectpretreamenten_US
dc.subjectphysiochemical qualityen_US
dc.subjectpectolaseen_US
dc.subjecttempertureen_US
dc.subjectPhysicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L) calces : effects opretreatments of pectolaseen_US
dc.titlePhysicochemical and sensory quality of wines from red sorrel/roselle(Hibiscus sabdariffa L) calces : effects of pretreatments of pectolase and temperture/timeen_US
dc.typeArticleen_US

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