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Publications by Kiran Mahant

Effect of Nitrogen Source and Citric Acid Addition on Wine Preparation From Japanese Persimmon

Journal of the Institute of Brewing

English

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The Production of Citric Acid From Lactic Acid and From Alcohol

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Effect of Indole Acetic Acid and Kinetin on Budding Success and Growth of Persimmon

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Fermentation Temperature and the Phenolic and Aroma Profile of Persimmon Wine

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