FRANÇOIS, T.; ALY, S.; CHEIKNA, Z.; SABABENEDYO ALFRED, T. IMPROVEMENT OF BORASSUS AKEASSII WINES QUALITY BY CONTROLLED FERMENTATION USING SACCHAROMYCES CEREVISIAE STRAINS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 5, n. 6, p. 589–592, 2016. DOI: 10.15414/jmbfs.2016.5.6.589-592. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8468. Acesso em: 15 oct. 2026.