Fermentation of jamun (Syzgium cumini L.) fruits to form red wine

ASEAN Food Journal

Volumn 14, Issue 1, 2007, Pages 15-23

  Chowdhury, P ^a   Ray, R C ^b  

^a ORISSA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b Central Tuber Crops Research Institute Bhubaneswar   (India)

Author keywords

Anti oxidant; Diabetes; Jamun; Red wine; Saccharomyees cerevisiae

Indexed keywords

SYZYGIUM; VITACEAE;

EID: 57549107844     PISSN: 01277324     EISSN: 15055337     Source Type: Journal    
DOI: None     Document Type: Article

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