Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits

Tsegay, ZT; Gebremedhin, KM

Tsegay, ZT (reprint author), Mekelle Univ, Coll Dryland Agr & Nat Resources, Dept Food Sci & Postharvest Technol, Mekelle, Ethiopia.; Tsegay, ZT (reprint author), Aksum Univ, Dept Chem, Coll Nat & Computat Sci, POB 1010, Aksum, Ethiopia.

JOURNAL OF FOOD QUALITY, 2019; 2019 ():

Abstract

Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present stu......

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