Standardization of seed and peel infused Syzygium cumini...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 12 Vol. 134

Standardization of seed and peel infused Syzygium cumini -wine fermentation using response surface methodology

Singh, Amandeep, Kocher, Gurvinder Singh
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Volume:
134
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109994
Date:
December, 2020
File:
PDF, 1.40 MB
2020
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