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Citation(s) in RCA

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Results Analysis
For: Chaudhary C, Khatak A, Devi R, Rai D, Yadav B. Study of Fermentation Variables for the Preparation of Wine from Jamun Fruit. J PURE APPL MICROBIO 2017;11:1623-1631. [DOI: 10.22207/jpam.11.3.50] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]  Open
Number Cited by Other Article(s)
1
Rajan M, Santana Andrade JK, Chagas Barros RG, Farias Lima Guedes TJ, Narain N. Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
2
Singh A, Kocher GS. Standardization of seed and peel infused Syzygium cumini -wine fermentation using response surface methodology. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109994] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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