Share Your Research, Maximize Your Social Impacts
BIOCHEMICAL AND MICROBIOLOGICAL CHANGES IN BANANA WINE DURING STORAGE
Journal: International Journal of Advanced Research (Vol.13, No. 07)Publication Date: 2025-07-18
Authors : Pravin G Paul Avinash T. Shinde; Dayanand M Jadhav;
Page : 1578-1583
Keywords : Banana wine storage alcohol total soluble solids titratable acidity;
Source : Download
Find it from : Google Scholar
Abstract
Wine was prepared from four different banana varieties (Khozikodu, Karpurchakra keli, Palaykondan, Alpan).
Other Latest Articles
- STUDY OF VALIDITY AND RELIABILITY OF STATE TRAIT ANXIETY INVENTORY,EXPECTED BENEFITS OF DENTURE SCALE, BURDEN OF TOOTH LOSS SCALE BASED ON REGIONAL LANGUAGE AND CULTURAL DIFFERENCES
- Strategic Planning of Human-Centered Socio-Economic Development as a Polysystemic Category
- Foreign Trade of Ukraine in Wartime Conditions: the Status and Basis for Forecasting for a Post-War Perspective
- Green Steel for Post-War Ukraine
- Green Steel for Post-War Ukraine
Last modified: 2025-09-08 19:18:17