Umashankar, N., Benherlal, P. S. and Chavan, M. (2014) “Standardization of Fermentation Time of <I>Garcinia indica</I> Wine, Antioxidant Capacity and Hydroxycitric Acid Content”, The Indian Journal of Nutrition and Dietetics, 51(2), pp. 198–211. Available at: https://informaticsjournals.co.in/index.php/ijnd/article/view/2511 (Accessed: 8 November 2024).