The effect of clarification methods on quality attributes of sugarcane-watermelon wine fermented by palm wine yeast (Saccharomyces cerevisiae)

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Edmond Osebhajimhende Uguomore
Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State, Nigeria.
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Ndukwe Maduka
Department of Microbiology, Faculty of Science, Federal University Otuoke, Bayelsa State, Nigeria.
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Ihuoma Ahaotu
Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State, Nigeria.
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Edmond Osebhajimhende Uguomore
Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State, Nigeria.

Ndukwe Maduka
Department of Microbiology, Faculty of Science, Federal University Otuoke, Bayelsa State, Nigeria.

Ihuoma Ahaotu
Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State, Nigeria.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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