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Please use this identifier to cite or link to this item: http://dspace.azjhpc.org/xmlui/handle/123456789/403
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dc.contributor.authorBaloglanova, Konul Vugar-
dc.contributor.authorMikayilov, Vugar Shahbaba-
dc.contributor.authorAghayeva, Tarana Safar-
dc.date.accessioned2024-04-13T13:41:31Z-
dc.date.available2024-04-13T13:41:31Z-
dc.date.issued2024-04-25-
dc.identifier.issn1609-1620-
dc.identifier.urihttp://dspace.azjhpc.org/xmlui/handle/123456789/403-
dc.description.abstractCultivated 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.en_US
dc.language.isoenen_US
dc.publisherAzerbaijan State Oil and Industry Universityen_US
dc.subjectpomegranateen_US
dc.subjectantioxidanten_US
dc.subjectvarietyen_US
dc.subjectgrapeen_US
dc.subjectalkaloiden_US
dc.subjectjuiceen_US
dc.subjectwineen_US
dc.subjectcoupageen_US
dc.titleSTUDY OF PREPARATION OF QUALITY POMEGRANATE WINE THROUGH ADJUSTMENT OF SOME COMPOSITION INDICATORSen_US
dc.typeBooken_US
dc.source.journaltitlePROCEEDINGS OF AZERBAIJAN HIGH TECHNICAL EDUCATIONAL INSTITUTIONSen_US
dc.source.booktitleVOLUME 26 SPECIAL ISSUEen_US
dc.source.volume2en_US
dc.source.issue148en_US
dc.source.beginpage479en_US
dc.source.endpage485en_US
dc.source.numberofpages7en_US
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