Standardization of seed and peel infused Syzygium cumini -wine fermentation using response surface methodology-Reference-Cited by-同舟云学术

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

Published:2020-12 Issue: Volume:134 Page:109994
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Singh Amandeep,Kocher Gurvinder Singh

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. GCMS analysis of black plum seed (Syzygium cumini) extract in hexane;Abdul Jalel;Asian Journal of Pharmaceutical and Clinical Research,2019

2. Characteristics of coloured wine produced from Roselle (Hibiscus sabdariffa) calyx extract;Alobo;Journal of the Institute of Brewing,2009

3. Bioactive compounds and health benefits of jamun (Syzygium cumini);Arya,2018

4. Collaborative study of determination of ethanol in wine by chemical oxidation;Caputi;J. Association of official Anal. Chemists,1969

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1. A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development;Environment, Development and Sustainability;2024-04-29

2. Synthesis, characterization of chitosan-trithiocyanuric and its removal mechanism of Cr(VI) and Pb(II) from wastewater;Chemical Engineering Science;2023-11

3. Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective;Applied Biochemistry and Biotechnology;2023-09-27

4. Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products;Journal of Food Quality;2023-07-27

5. Fermentative processing of unexploited fruit, karonda (Carissa carandus L.) into alcoholic beverages;South African Journal of Botany;2023-07

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