François, T., S. Aly, Z. Cheikna, and T. Sababenedyo Alfred. “IMPROVEMENT OF BORASSUS AKEASSII WINES QUALITY BY CONTROLLED FERMENTATION USING SACCHAROMYCES CEREVISIAE STRAINS”. Journal of Microbiology, Biotechnology and Food Sciences, vol. 5, no. 6, June 2016, pp. 589-92, doi:10.15414/jmbfs.2016.5.6.589-592.