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

Crossref DOI link: https://doi.org/10.1007/s13197-020-04731-9

Published Online: 2020-09-01

Published Print: 2021-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Patel, Vikash

Tripathi, Abhishek Dutt

Adhikari, Kundan Singh

Srivastava, Anurag
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Text and Data Mining valid from 2020-09-01

Version of Record valid from 2020-09-01
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Article History

Revised: 17 July 2020

Accepted: 13 August 2020

First Online: 1 September 2020

Compliance with ethical standards

:

: There is no conflict of interest between the authors. The authors mutually agree to submit the manuscript in the Journal of Food Science and Technology.

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