Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novel saccharomyces strain

Mango (Mangifera Indica L.) is a major tropical fruit rich in sugar, organic acids and flavonoids, making it suitable fruit for wine making. In the present study, five varieties of mango (Baganpalli, Langra, Dashehari, Alphonso, and Totapuri) were utilized for wine production using two different yea...

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Detalles Bibliográficos
Autores principales: Patel, Vikash, Tripathi, Abhishek Dutt, Adhikari, Kundan Singh, Srivastava, Anurag
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7459154/
https://www.ncbi.nlm.nih.gov/pubmed/32904843
http://dx.doi.org/10.1007/s13197-020-04731-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7459154/
https://www.ncbi.nlm.nih.gov/pubmed/32904843
http://dx.doi.org/10.1007/s13197-020-04731-9

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