SANOPPA, K. EVALUATING THE VOLATILE COMPOUNDS DURING ALCOHOLIC FERMENTATION OF DIFFERENT SACCHAROMYCES CEREVISIAE STRAINS IN MIXED JUICES OF CASHEW APPLE AND LONGAN . Journal of microbiology, biotechnology and food sciences, [S. l.], v. 10, n. 4, p. 598–603, 2021. DOI: 10.15414/jmbfs.2021.10.4.598-603. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/2137. Acesso em: 27 apr. 2024.