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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.
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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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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Statistical Tools to Optimize the Recovery of Bioactive Compounds from Marine Byproducts.
Tsegay ZT, Agriopoulou S, Chaari M, Smaoui S, Varzakas T.
Tsegay ZT, et al.
Mar Drugs. 2024 Apr 18;22(4):182. doi: 10.3390/md22040182.
Mar Drugs. 2024.
PMID: 38667799
Free PMC article.
Review.
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