Open AccessComparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity
Author(s) -
Chigozie E. Ofoedu,
Ebelechukwu Ofoedu,
James S. Chacha,
C.I. Owuamanam,
Ifeyinwa S. Efekalam,
Chinaza Godswill Awuchi
Publication year - 2022
Publication title -
international journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 18
eISSN - 2356-7015
pISSN - 2314-5765
DOI - 10.1155/2022/8368992
Subject(s) - wine , titratable acid , food science , sugar , brix , alcohol content , polyphenol , chemistry , antioxidant , biochemistry
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