Nutritional, biochemical and microbiological composition of Borassus aethiopum Mart. sap in Burkina Faso
Author:
Funder
Cooperation Service of French Ambassy in Burkina Faso
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04078-w.pdf
Reference36 articles.
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3. Atputharajah JD, Widanapathirana S, Samarajeewa U (1986) Microbiology and biochemistry of natural fermentation of coconut palm sap. Food Microbiol 3:273–280
4. Bassir O (1968) Some Nigerian wines. West Afr J Biol Appl Chem 10:42–45
5. Bayton RP, Ouédraogo A (2009) Discovering Africa’s newest palm. Palms 53:37–45
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