Studies on production of tea vinegar and its antioxidant property

By:

Pardeep kaur

Material type: Text

TextPublication details: Ludhiana PAU 2007Edition: MicrobiologyDescription: 812L. : 29cmSubject(s):

DDC classification:

T 576.164 P14S

Summary: Two infusions were prepared from 1.0 and 1.5% tea leaves, each having 15, 20 and 25% sugar. After alcoholic fermentation for 24 days, 1.0% tea wine had residual sugar 0.8, 1.0 and 1.8% and ethanol 6.1, 8.6 and 12.0% (v/v) respectively for 15, 20 and 25% a

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 576.164 P14S (Browse shelf(Opens below))	Not for loan		249196
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 576.164 P14S (Browse shelf(Opens below))	Not for loan		249197

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Two infusions were prepared from 1.0 and 1.5% tea leaves, each having 15, 20 and 25% sugar. After alcoholic fermentation for 24 days, 1.0% tea wine had residual sugar 0.8, 1.0 and 1.8% and ethanol 6.1, 8.6 and 12.0% (v/v) respectively for 15, 20 and 25% a

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