Open AccessPhysico-chemical and Sensory Quality Characteristics of Mandarin (Citrus reticulata Blanco.) Wine as Affected by Initial TSS and Sulphur Dioxide Concentration of the Must
Author(s) -
Ramphool Yadav
Publication year - 2019
Publication title -
international journal of food and fermentation technology
Language(s) - English
Resource type - Journals
eISSN - 2277-9396
pISSN - 2249-1570
DOI - 10.30954/2277-9396.01.2019.6
Subject(s) - mandarin chinese , wine , sulfur dioxide , quality (philosophy) , biology , horticulture , veterinary medicine , toxicology , medicine , food science , ecology , philosophy , linguistics , epistemology