Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS.

Foods · 2022 · PMC9689717 · PMID 36429211

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a slight trendno p-value reported

The °h for the Okashi melon scarcely changed, ranging from 109 in the must to 107 in the wine, with a slight trend from greenish color to yellow ( Table 2 and Table 4 ).

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