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Preparation of ginger and garlic fortified vinegars from grape juice and determination of their in vitro antioxidant potential

BHATTACHARJEE, Sujata

Preparation of ginger and garlic fortified vinegars from grape juice and determination of their in vitro antioxidant potential - Microbiology - Ludhiana PAU 2008 - 104L

Subjects--Topical Terms:
FERMENTATION

Subjects--Index Terms: FERMENTATION INDUSTRIAL MICROBIOLOGY VINEGAR

Dewey Class. No.: T 663.33 B51P

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