1.
Kaur M, Sharma H, Patil S, Shitandi A. OPTIMIZATION OF ETHANOL CONCENTRATION, GLYCEROL CONCENTRATION AND TEMPERATURE CONDITIONS OF GRAPE-MAHUA WINE TO MAXIMIZE THE QUALITY AND OVERALL ACCEPTABILITY. J microb biotech food sci [Internet]. 2013 Jun. 1 [cited 2024 May 15];2(6):2426-30. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/7098