Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon
“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at de...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6634747 |