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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > fruit products > fruit wines × 12 items, grouped by Calendar Year (view ungrouped items) Year (12)    (Click to View) Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences International journal of food microbiology (Click to View) Assessment of the melatonin production in pomegranate wines Lebensmittel-Wissenschaft (Click to View) Pomegranate varietal wines: Phytochemical composition and quality parameters Food chemistry (Click to View) Neutral invertases in grapevine and comparative analysis with Arabidopsis, poplar and rice Planta (Click to View) Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation Food research international (Click to View) α-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel International journal of food science and technology (Click to View) Multi-residue detection of pesticides in juice and fruit wine: A review of extraction and detection methods Food research international (Click to View) Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture International journal of food science and technology (Click to View) Evolution of some physicochemical properties in Cornus officinalis wine during fermentation and storage European food research and technology (Click to View) Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids European food research and technology (Click to View) Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources Journal of food composition and analysis (Click to View) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation Food chemistry