Effects of Traditional Preservatives on the Acidity and Microbial Composition of Palm Wine in Tiko (South West Region) Cameroon
Gwendoline Mbu Ngamendo Mbuye, Gillian Nkeudem Asoba, Ebong Fidelis Sameh, Samuel Metuge, Kamda Aristide, Rene Ning Teh & Irene UleNgole Sumbele · European Journal of Nutrition & Food Safety · 2025
Palm wine is a natural alcoholic beverage tapped from palm tree (Elaeis guinzensis). It is consumed in most African countries; popularly known as matango and white stuff in Cameron. the main aim of this work was to analyze the effect of traditional preservatives on the acidity an...
Open access
Research Article
10.9734/ejnfs/2025/v17i41697