Comparative Analysis of Total Phenolic Content in Sea Buckthorn Wine and Other Selected Fruit Wines

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Bharti Negi ; Gargi Dey (2009)

This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic conten... View more
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