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. 1969 Jul;18(1):122–123. doi: 10.1128/am.18.1.122-123.1969

Effect of pH on the Preservation of Palm Wine by Sulfite

S I Faparusi 1
PMCID: PMC377907  PMID: 16349853

Abstract

A study of the effect of pH on the preservation of palm wine by sulfite was made. It was concluded that at pH 4.0 to 5.0, when the palm wine is considered most suitable for drinking, the concentration of the sulfite required to suppress microfloral activities would be excessive for human consumption.

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