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Effect of pH and Temperature on Antioxidant Levels of Tomato Wine · Peerford

Article · Journal · 2015

Effect of pH and Temperature on Antioxidant Levels of Tomato Wine

John Owusu, Haile Ma, Zhenbin Wang, Newlove Akowuah Afoakwah, Cunshan Zhou, Agnes Amissah

Journal of Food Biochemistry

Open access · Bronze
International · 2 countries

Read it 10.1111/jfbc.12113

Citations: 13from other works
Field-weighted impact: 1.011.00 is the world average for its field and year
Among its field: 70th percentileby citations, against works of its field and year
Authors: 6from 3 institutions

Authors

6 authors across 3 institutions in 2 countries

John OwusuFirst author
- Koforidua Technical University (GH)
Haile MaCorresponding
Zhenbin Wang
Newlove Akowuah Afoakwah
- Bolgatanga Technical University (GH)
Cunshan Zhou
Agnes AmissahSenior author
- Koforidua Technical University (GH)

Funded by

Government of Jiangsu Province

Countries on it

China
Ghana

Also on it

Jiangsu Universityeducation · CN

Fields

A work can sit in several, each with a score

Phytochemicals and Antioxidant ActivitiesTopic
Antioxidant Activity and Oxidative StressTopic
Fermentation and Sensory AnalysisTopic