Normal view MARC view ISBD view

Comparative Analysis of Physio-Chemical Properties Bioactive Profile and Antioxidant Potential of Wine Prepared using Honey-Apple Ber Juice Blend

M.U Chandrakant, Supervisor: Dr. Kawaljit Singh Sandhu

Comparative Analysis of Physio-Chemical Properties Bioactive Profile and Antioxidant Potential of Wine Prepared using Honey-Apple Ber Juice Blend - Department of Food Science & Technology, MRSPTU, Bathinda 2024

Subjects--Topical Terms:
Food Science & Technology

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Comparative Analysis of Physio-Chemical Properties Bioactive Profile and Antioxidant Potential of Wine Prepared using Honey-Apple Ber Juice Blend

Website Designed and Developed by MRSPTU Central Library TeamE-mail Id: librarian@mrsptu.ac.in

Website Designed and Developed by MRSPTU Central Library Team

E-mail Id: librarian@mrsptu.ac.in