Processing-Driven Changes in Phenolic Composition and Antioxidant Capacity During Plum Wine Production from the ‘Stanley’ Cultivar

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Publication Details

Journal
Foods
Published
2026-04-14
DOI
https://doi.org/10.3390/foods15081360
Primary Topic
Fermentation and Sensory Analysis
Type
article
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article

Processing-Driven Changes in Phenolic Composition and Antioxidant Capacity During Plum Wine Production from the ‘Stanley’ Cultivar

Khulood Fahad Alabbosh, Jelena Nikolić, Violeta Jevtović, Reem Ali Alyami et al.
Foods
Fermentation and Sensory Analysis
article

Processing-Driven Changes in Phenolic Composition and Antioxidant Capacity During Plum Wine Production from the ‘Stanley’ Cultivar

Khulood Fahad Alabbosh, Jelena Nikolić, Violeta Jevtović, Reem Ali Alyami, Milan Mitić, Tarfah Abdulrahman M. Alaskar, Buthainah Ameen Al Shankiti, Vesna Stankov Jovanović, Pavle Mašković
article en

Abstract

No abstract available for this paper.
FoodsVol. 15(8)
University of Kragujevac (RS), University of Nis (RS), University of Ha'il (SA)
Openalex Percentile: Top 24%
Fermentation and Sensory Analysis
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