2010
DOI: 10.4314/ajfand.v10i2.53355
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Chemical composition in relation to the quality of wines produced fromNigerian syzygium malaccensis and Eugenia owariensis apples

Abstract: Proximate composition, mineral and vitamin contents of Syzygium malaccensis (red) and Eugenia owariensis (green) apples obtained from Calabar, Nigeria were determined. Musts of the two apple species were fermented for six days into wines and allowed to age for twelve months. The fat, protein, tannin and total acidity were significantly low among the two apple species. There were significant differences (p < 0.05) in the proximate nutritive values of the edible parts of the two apples. Significant differences… Show more

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