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Optimization of alcoholic fermentation of custard apple juice by Saccharomyces cerevisiae using response surface methodology
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The results showed that a production of ethanol from the custard apple juice could be achieved reaching up to 5.1% (v/v) at optimum conditions of 190Brix, 2% yeast and 44-h fermentation time. The model predictions agreed satisfactorily with the experimental values.
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