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September 30, 2017Journal of Pure and Applied MicrobiologyOpen Access

Study of Fermentation Variables for the Preparation of Wine from Jamun Fruit

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Authors

CCCharul ChaudharyDayalbagh Educational InstituteAKAneeta KhatakGuru Jambheshwar University of Science and TechnologyRDReena Devi

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Cite This Study

Chaudhary et al. (2017) studied this question.

synapsesocial.com/papers/6aa01a0c3579a0ffc99ca528https://doi.org/10.22207/jpam.11.3.50
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