Effect of blended fermented beverages from blood fruit and aonla with two types of organic sweetener

Author:

Hingba Rapunga FloryORCID,Chaurasiya Arvind Kumar

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference39 articles.

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2. Adiyaman P, Kanchana S, Hemalatha G, Gopal NO (2019) Influence of aging on nutrient retention and organoleptic characteristics of wine developed from star fruit (Averrhoa carambola L.). Emer Life Sci Res 5(2):17–27

3. Akubor PI (2017) Characterization of fruit wines from baobab (Adansonia digitata), pineapple (Ananas sativus) and carrot (Daucus carota). Trop Fruits Asian J Biotech Bioresour Technol 1(3):1–10

4. Amerine MA, Pangborn RM, Roessler EB (1965) Principle of sensory evaluation of food. Academic, New York

5. Anbuselvi S, Jha M, Sharmila S (2015) Biochemical changes in wine production from Emblica officinalis. Int J Pharm Sci Rev Res 35(1):137–139

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