DAHAL, D.; DAS, S. K. L. Preparation and Quality Evaluation of Jamun (Syzygium cumini L) Wine. Sunsari Technical College Journal, [S. l.], v. 2, n. 1, p. 17–22, 2016. DOI: 10.3126/stcj.v2i1.14792. Disponível em: https://www.nepjol.info/index.php/STCJ/article/view/14792. Acesso em: 26 apr. 2024.