KAUR, M.; SHARMA, H.; PATIL, S.; SHITANDI, A. OPTIMIZATION OF ETHANOL CONCENTRATION, GLYCEROL CONCENTRATION AND TEMPERATURE CONDITIONS OF GRAPE-MAHUA WINE TO MAXIMIZE THE QUALITY AND OVERALL ACCEPTABILITY. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 2, n. 6, p. 2426–2430, 2013. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7098. Acesso em: 22 nov. 2024.