Comparison of physico-chemical properties of wine fermented with palmyrah fruit pulp and cashew apple juice
By: R. Tenuja, N. Sobini, R. S. Dassanayake and A. Kirushanthi
Authors
A. Kirushanthi
slj.infectiousdiseases@gmail.com
Palmyrah Research Institute, Kandy Road, Kaithady, Jaffna
DOI: https://doi.org/10.4038/sljid.v14i5.8800 | Journal eISSN: 2448-9654
Language: English
Published on: Feb 3, 2025
Published by: Sri Lankan Society for Microbiology
In partnership with: Paradigm Publishing Services
© 2025 R. Tenuja, N. Sobini, R. S. Dassanayake, A. Kirushanthi, published by Sri Lankan Society for Microbiology
This work is licensed under the Creative Commons Attribution 4.0 License.