Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employe...

by Zenebe Tadesse Tsegay
Published 2020-08-01

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

by Zenebe Tadesse Tsegay, Solomon Mengistu Lemma
Published 2020-01-01

Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits

by Zenebe Tadesse Tsegay, Kidu Mezgebe Gebremedhin
Published 2019-01-01

Optimization of Cactus Pear Fruit Fermentation Process for Wine Production

by Zenebe Tadesse Tsegay, Chanukya Basavanahally Sathyanarayana, Solomon Mengistu Lemma
Published 2018-07-01