Functional constituents of fruit juices after acetic acid fermentation
Open Access
|Dec 2021DOI: https://doi.org/10.4038/tare.v24i4.5538 | Journal eISSN: 1391-3646
Language: English
Page range: 319 - 329
Published on: Dec 31, 2021
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2021 Amal Buddhika, Buddhika Niroshie Perumpuli, Nirosha Dilrukshi, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.