Physicochemical and sensory quality of wines from red sorrel/ roselle (Hibiscus sabdariffa L.) calyces: Effects of pretreatments of pectolase and temperature/time

International Journal of Food Science and Technology

Volumn 42, Issue 4, 2007, Pages 469-475

  Mounigan, Pascale ^a   Badrie, Neela ^b  

^a Département Qualité et Economie Alimentaires VetAgroSup Campus Agronomique de Clermont   (France)

^b UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

Author keywords

Hibiscus sabdariffa L. pectolase; Physicochemical quality; Pretreatment; Sensory quality; Sorrel roselle; Temperature time

Indexed keywords

HIBISCUS; HIBISCUS SABDARIFFA; RUMEX ACETOSELLA;

EID: 33947711153     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01270.x     Document Type: Article

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