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Journal ArticleOPEN ACCESS

Review on Development of Wine and Vermouth from the Blends of Different Fruits

  • Ahmed N
  • Chauhan H
  • ADS B
  • et al.
Journal of Food Processing & Technology (2017) 08(01)
DOI: 10.4172/2157-7110.1000646
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Abstract

… [21] used pectinase and cellulose enzymes for sugar extraction process from date fruits. … and pineapples yield good amounts of juice on extraction. Upon fermentation, fruit juices can be … [33] treated pineapple peel with pectolytic enzyme for the production of wine and observed …

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APA

Ahmed, N., Chauhan, H., ADS, B., & Bakshi, P. (2017). Review on Development of Wine and Vermouth from the Blends of Different Fruits. Journal of Food Processing & Technology, 08(01). https://doi.org/10.4172/2157-7110.1000646

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