Work

Comparison of physico-chemical properties of wine fermented with palmyrah fruit pulp and cashew apple juice

Year: 2025

Type: article

Abstract: NA

Source: Sri Lankan Journal of Infectious Diseases

DOI: 10.4038/sljid.v14i5.8800

Authors: R. Tenuja, N. Sobini, R. S. Dassanayake, A. Kirushanthi

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4407107955

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