Figure 4. Percentage of ABTS inhibition in wines obtained

From

Physical, Biochemical, and Mineral Characterization of Wine Produced from Cashew Apple Enriched with Hibiscus sabdariffa Calyxes

Esaie Willy Koui, Doudjo Soro, Edith Pascale Agbo, Gerardin Asengo Mabia, Nogbou Emmanuel Assidjo, Kouassi Benjamin Yao

Journal of Food and Nutrition Research. 2024, 12(10), 420-423 doi:10.12691/jfnr-12-10-3