Chemical composition and antioxidant properties of ivy gourd (Coccinia grandis) wines prepared with different pretreatment techniques
This study proposes the winemaking of ivy gourd and investigates the influence of microwave, thermovinification, and enzymatic pretreatments on the total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacity of the wines. The results showed that the pretreatments had no ne...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Vietnam Ministry of Science and Technology
2022-03-01
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| Series: | Vietnam Journal of Science, Technology and Engineering |
| Subjects: | |
| Online Access: | https://vietnamscience.vjst.vn/index.php/vjste/article/view/32 |