Figure 6. Changes in the sugar content (measured as total soluble solute) of fresh and dried tiger nut must during Fermentation (Keys: FTM=Fresh Tiger nut must, DTM= Dried Tiger nut 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