Cargando…
EFFECT OF TIME ON THE FERMENTATION AND STORAGE OF CANDANASAVA
Asavas and aristas are produced by fermentation. The usual fermenting period as per the texts is one month. But the Ayurvedic practitioners believe that prolonged incubation results in increased alcohol content of the products. Candanasava was prepared and studied to examine whether these claims are...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Medknow Publications & Media Pvt Ltd
1984
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3331484/ https://www.ncbi.nlm.nih.gov/pubmed/22557449 |