Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation

Autor:	C. O. Nweke, Paul Chidoka Chikezie, C.O. Ibegbulem, Donatus Chuka Belonwu, C. E. Nwanyanwu
Rok vydání:	2014
Předmět:	Fermentation in winemaking Chemistry Fermentation Food science Food Science
Zdroj:	American Journal of Food Technology. 9:162-171
ISSN:	1557-4571
DOI:	10.3923/ajft.2014.162.171
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2ca8da9123d3a9ffc7fd521d04e2cfea https://doi.org/10.3923/ajft.2014.162.171 Zobrazit plný text záznamu