C.O. Ibegbulem
Department of Biochemistry, Federal University of Technology, Owerri, Nigeria
P.C. Chikezie
Department of Biochemistry, Imo State University, Owerri, Nigeria
LiveDNA: 234.10425
ORCID: 0000-0001-5066-724X
C.O. Nweke
Department of Microbiology, Federal University of Technology, Owerri, Nigeria
C.E. Nwanyanwu
Department of Microbiology, Federal University of Technology, Owerri, Nigeria
D.C. Belonwu
Department of Biochemistry, University of Port Harcourt, Port Harcourt, Nigeria
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How to cite this article
C.O. Ibegbulem, P.C. Chikezie, C.O. Nweke, C.E. Nwanyanwu and D.C. Belonwu, 2014. Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation. American Journal of Food Technology, 9: 162-171.
DOI: 10.3923/ajft.2014.162.171
URL: https://scialert.net/abstract/?doi=ajft.2014.162.171
DOI: 10.3923/ajft.2014.162.171
URL: https://scialert.net/abstract/?doi=ajft.2014.162.171