Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii

Publication date: October 2020Source: LWT, Volume 132Author(s): Xiaohui Jiang, Yuyun Lu, Shao Quan Liu

Source: LWT Food Science and Technology - August 3, 2020 Category: Food Science Source Type: research