Bacteriological and Nutritional Quality of Irvingia gabonensis Fruit Juice
Gloria Ekpartaziba Ezenatein, Ebimieowei Etebu & Ebimobowei Assayomo · European Journal of Nutrition & Food Safety · 2021
Aims: This study was undertaken to examine the bacteriological and nutritional quality of Irvingia gabonensis fruit juice locally produced and stored for 28 days at 40C. Study Design: Four groups of the Irvingia fruit samples were prepared and stored at 4oC. The samples were anal...
Open access
Research Article
10.9734/ejnfs/2021/v13i830439