Functional constituents of fruit juices after acetic acid fermentation

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dc.contributor.authorBuddhika, A.
dc.contributor.authorPerumpuli, B.N.
dc.contributor.authorDilrukshi, N.
dc.date.accessioned2022-08-18T07:56:00Z
dc.date.available2022-08-18T07:56:00Z
dc.date.issued2021
dc.identifier.citationTropical Agricultural Research and Extension,24(4):p.319-329
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/25670
dc.publisherFaculty of Agriculture, University of Ruhuna:Kamburupitiya
dc.subjectAcetic acid bacteria
dc.subjectBioactivity
dc.subjectFermentation
dc.subjectFruit vinegar
dc.subjectJackfruit
dc.subjectMango
dc.titleFunctional constituents of fruit juices after acetic acid fermentation

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