A Comparison of the Physico-Chemical and Microbiological Analyses of the Juice Obtained by Third-Year Students of the Science and Humanity School to Artisan and Industrial Juice Sold in Goma Food Stores after Six Months of Storage
Marc HYANGO ODIMBA, Jean-Pierre IKOLONGO BEFEMBO & José INDENGE Y' ESSAMBALAKA · Asian Journal of Applied Chemistry Research · 2025
Fruit juice is the juice obtained from fruits by mechanical means that is fermentable but not fermented, possessing the characteristic colour, aroma and taste of the fruits from which it is derived. The objective of this study is to evaluate the physicochemical and microbiologica...
Open access
Research Article
10.9734/ajacr/2025/v16i3347