Figure 9. Microbial count of dried and fresh tiger nut must during fermentation process (Keys: TBC = Total Bacterial Count, TYC = Total Yeast Count, DTM = Dried Tigernut Must, FTM = Fresh Tigernut Must)

From

Quality Evaluation of Wine Produced from Tiger Nut (Cyperus esculentus L.) Drink

Eke-Ejiofor J, Nnodim L. C

American Journal of Food Science and Technology. 2019, 7(4), 113-121 doi:10.12691/ajfst-7-4-2