Cations in the Red Grape Juice from Variety Jvarisula Obtained as a Result of inter-varietal Crossing of Grapes
Автор: Gvinianidze T.T., Gamkrelidze E.A., Gvinianidze T.N.
Журнал: Бюллетень науки и практики @bulletennauki
Рубрика: Сельскохозяйственные науки
Статья в выпуске: 5 т.11, 2025 года.
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The paper presents a quantitative and qualitative study of mineral cations in the grape juice obtained as a result of the European processing of the Jvarisula red grape variety’s raw materials, resulting from the inter-varietal crossing of grapes.
Grapes, Jvarisula, cations, minerals, grape juice
Короткий адрес: https://sciup.org/14132426
IDR: 14132426 | DOI: 10.33619/2414-2948/114/41
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