2018/FN-3<br/><br/><br/>
T573<br/><br/>
Ashna Singhal <br/><br/>
Development and evaluation of health functional wine produced from emblica officinalis and fortified with natural bio alkaloids 

<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD BIOCHEMISTRY
<br/><br/><label>Dewey Class. No.: </label>2018/FN-3