Please use this identifier to cite or link to this item: http://dspace.azjhpc.org/xmlui/handle/123456789/398
Title: STUDY OF PREPARATION OF QUALITY POMEGRANATE WINE THROUGH ADJUSTMENT OF SOME COMPOSITION INDICATORS
Authors: Baloglanova, Konul Vugar
Mikayilov, Vugar Shahbaba
Safar, Aghayeva Tarana
Keywords: pomegranate;antioxidant;variety;grape;juice;wine;alkaloid;coupage
Issue Date: 25-Apr-2024
Publisher: Azerbaijan State Oil and Industry University
Abstract: Cultivated pomegranate plants consist of bushes 2-3 m high, and in some warm regions, larger trees. Almost all parts of the pomegranate plant, i.e. fruit, flower, leaf and stem as well as the root, are used for various purposes. Fruits are used both fresh and in the form of processed products. Conducted researches show that the peel, rind, seed, and inter-partial membranes are very valuable in addition to the juice of the fruit due to its chemical composition.
URI: http://dspace.azjhpc.org/xmlui/handle/123456789/398
ISSN: 1609-1620
Journal Title: PROCEEDINGS OF AZERBAIJAN HIGH TECHNICAL EDUCATIONAL INSTITUTIONS
metadata.dc.source.booktitle: VOLUME 26 SPECIAL ISSUE
Volume: 2
Issue: 148
First page number: 479
Last page number: 485
Number of pages: 7
Appears in Collections:Modern Problems of Macromolecular Compound Technology 2024

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