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|Preparation of plum wine with reduced alcohol content: Effect of must treatment and blending with sand pear juice on physico-chemical and sensory quality||Joshi, V K; Gill, Amandeep; Kumar, Vikas; Chauhan, Arjun||IJNPR Vol.5(1) [March 2014]||67-74|
|Optimization of extraction treatment and concentration of extract on yield and quality of anthocyanins from plum var. ‘Santa Rosa’||Joshi, V K; Devi, M Preema||IJNPR Vol.5(2) [June 2014]||171-175|