𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Variation in the components of palm wine during fermentation

✍ Scribed by Ajibade A. Rokosu; J. Jude Nwisienyi

Publisher
Elsevier Science
Year
1980
Tongue
English
Weight
213 KB
Volume
2
Category
Article
ISSN
0141-0229

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Variation in antioxidant components of t
Variation in antioxidant components of tomato during vine and post-harvest ripening
✍ Giovanelli, Gabriella; Lavelli, Vera; Peri, Claudio; Nobili, Simona πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 109 KB πŸ‘ 1 views

The variation in the antioxidant content (lycopene, b-carotene, ascorbic acid and total phenolics) was evaluated on two tomato genotypes during vine and post-harvest ripening. Tomatoes were sampled and analysed at seven ripening stages according to the colour value. The data indicate that ripening c

Variation in fatty acid composition of p
Variation in fatty acid composition of palm oils from two varieties of the oil palm (Eelaeis guineensis)
✍ O D Ekpa; E P Fubara; F N I Morah πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 302 KB πŸ‘ 1 views

## Abstract A comparative study was carried out on the fatty acid content of palm oil samples from the red and yellow fruits of __Dura__ and __Tenera__ varieties of __Elaeis guineensis__ in the dry (January) and wet (May) seasons. Significant differences in the fatty acid content of the oils from t