Phenolic Composition and Antioxidant Capacity of Wine Prepared from Custard Apple (Annona squamosa L.) Fruits

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|39|2|175-182

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.39, Iss.2, 2015-04, pp. : 175-182

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