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Transformation of Polyphenols in Fruits during Fermentation – Wine from Passion Fruit

Bhavya, H. T. (2009) Transformation of Polyphenols in Fruits during Fermentation – Wine from Passion Fruit. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: fruit wine Polyphenols fermentation passion fruit
Subjects: 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage
600 Technology > 08 Food technology > 24 Fruits
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Sep 2009 11:10
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9172

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