Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

MARÍA PÉREZ SERRATOSAMª DE LOURDES MOYANO CAÑETE2026-01-292026-01-29202110.1002/fsn3.23282-s2.0-85107301756https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33485Food ScienceComparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice winesresearch article