Process optimization for development of black carrot (Daucus carota ssp. Sativus Var. Atrorubens alef) wine with improved sensorial and physicochemical attributes
DOI:
10.1007/s13197-025-06238-7
Publication Date:
2025-02-13T09:41:18Z
AUTHORS (5)
ABSTRACT
SUPPLEMENTAL MATERIAL
Coming soon ....
REFERENCES (30)
CITATIONS (0)
EXTERNAL LINKS
PlumX Metrics
RECOMMENDATIONS
FAIR ASSESSMENT
Coming soon ....
JUPYTER LAB
Coming soon ....