Comparison of physico-chemical properties of wine fermented with palmyrah fruit pulp and cashew apple juice

Authors

N. Sobini
A. Kirushanthi
R. S. Dassanayake (ORCID: https://orcid.org/0000-0003-4107-0024)
R. Tenuja

Publication Details

Journal: Sri Lankan Journal of Infectious Diseases
Published: 2025-02-03
DOI: https://doi.org/10.4038/sljid.v14i5.8800
Primary Topic: Ginkgo biloba and Cashew Applications
Type: article
Field-Weighted Citation Impact: 0.00

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article

Comparison of physico-chemical properties of wine fermented with palmyrah fruit pulp and cashew apple juice

N. Sobini, A. Kirushanthi, R. S. Dassanayake, R. Tenuja

Feb 3, 2025

Sri Lankan Journal of Infectious Diseases

Ginkgo biloba and Cashew Applications

article

Comparison of physico-chemical properties of wine fermented with palmyrah fruit pulp and cashew apple juice

N. Sobini, A. Kirushanthi, R. S. Dassanayake, R. Tenuja

February 3, 2025article en

Abstract

No abstract available for this paper.

Sri Lankan Journal of Infectious DiseasesVol. 14

Openalex Percentile: Top 97%

Ginkgo biloba and Cashew Applications

DOI Open Access PDF OpenAlex

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Comparison of physico-chemical properties of wine fermented with palmyrah fruit pulp and cashew apple juice — N. Sobini, A. Kirushanthi, et al. · Sri Lankan Journal of Infectious Diseases (2025) | TGRS Research Map | TGRS