Comparative evaluation of natural vinegar produced from mature coconut water and coconut inflorescence sap

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dc.contributor.authorShameena Beegum
dc.contributor.authorManikantan, M.R.
dc.contributor.authorPandiselvam, R.
dc.contributor.authorArivalagan, M
dc.contributor.authorHebbar, K.B
dc.date.accessioned2019-09-16T04:43:41Z
dc.date.available2019-09-16T04:43:41Z
dc.date.issued2018
dc.identifier.citationInternational Journal of Innovative Horticulture. 7(2):123-127, 2018en_US
dc.identifier.urihttp://hdl.handle.net/123456789/7629
dc.language.isoenen_US
dc.subjectvinegaren_US
dc.subjectacetic acid fermentationen_US
dc.subjectmature coconut wateren_US
dc.subjectcoconut inflorescence sapen_US
dc.subjecttotal sugarsen_US
dc.titleComparative evaluation of natural vinegar produced from mature coconut water and coconut inflorescence sapen_US
dc.typeArticleen_US

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