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Effect of pH and Temperature on Antioxidant Levels of Tomato Wine |
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| Authors: | John Owusu Haile Ma Zhenbin Wang Newlove Akowuah Afoakwah Cunshan Zhou Agnes Amissah |
| Affiliation: | 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China;2. School of Applied Science and Technology, Hospitality Department, Koforidua Polytechnic, Koforidua, Eastern Region, Ghana;3. Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, China;4. School of Applied Science and Arts, Bolgatanga Polytechnic, Bolagatanga, Ghana |
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