Open AccessComparison of physicochemical and antioxidant properties changes during wine fermentation from three onion varieties
Author(s) -
Chi-Ming Huang,
N Werawong,
Diana Lo,
MingChang Wu
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/195/1/012053
Subject(s) - wine , trolox , fermentation , food science , dpph , chemistry , anthocyanin , flavonoid , antioxidant , allium , botany , biology , biochemistry