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Publications by Aldegunda Matundab
Pre-Fermentation Supplementation of Mango Must With Ammonium and Primary Amino Nitrogen Influences Mango Wine Chemistry
African Journal of Food Science and Technology
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Impact of Pulp on the Chemical Profile of Mango Wine
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The Production of Desert Wine With High Content of Alcohol by Fermentation of Must With Selected Wine Yeast..
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Mango Supplementation Has No Effects on Inflammatory Mediators in Obese Adults
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Urea and Ammonium Utilization by Wine Yeasts Under Various Fermentation Conditions.
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Potential Risk to Mango Orchards: Mango Sudden Decline Caused by Ceratocystis Fimbriata
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Effect of Pre-Cooling and Heat Treatment on Antioxidant Enzymes Profile of Mango and Banana
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Influence of Must Supplementation on Growth of Pediococcus Spp. After Alcoholic Fermentation
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