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Optimization of Cactus Pear Fruit Fermentation Process for Wine Production.
Foods. 2018 Jul 30;7(8):121. doi: 10.3390/foods7080121.
Foods. 2018.
PMID: 30061505
Free PMC article.
Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia-ficus-indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization.
Tsegay ZT.
Tsegay ZT.
Food Sci Nutr. 2020 Jul 2;8(8):4449-4462. doi: 10.1002/fsn3.1745. eCollection 2020 Aug.
Food Sci Nutr. 2020.
PMID: 32884725
Free PMC article.
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Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production.
Tsegay ZT, Lemma SM.
Tsegay ZT, et al.
Int J Food Sci. 2020 Jan 11;2020:8647262. doi: 10.1155/2020/8647262. eCollection 2020.
Int J Food Sci. 2020.
PMID: 32399478
Free PMC article.
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