The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage-Reference-Cited by-同舟云学术

The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage

Published:2012-08 Issue:2 Volume:26 Page:504-511
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Karamoko D.,Djeni N.T.,N'guessan K.F.,Bouatenin K.M.J.-P.,Dje K.M.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference38 articles.

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3. The sap of the palm Elaeis guineensis Jacq as raw material for alcoholic fermentation in Ghana;Ayernor;Tropical Science,1971

4. Evaluation of the performance of a yeast isolate from Nigerian palm wine in wine production from pineapple fruits;Ayogu;Bioresource Technology,1999

5. Observation on the fermentation of palm wine;Bassir;West African Journal of Biology and Chemistry,1962

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