Fig. 8From: Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomicsAlteration in properties of Camellia japonica petal wine (CJPW) during aging. A pH; B Specific gravity (Sg); C Brix (%Bx); D Alcohol by volume (%ABV); E Antioxidant activity (DPPH assay)Back to article page