1. Changes in microbial communities and their predictive functionalities during fermentation of toddy, an alcoholic beverage of India;Das;Microbiol. Res.,2021
2. A review on palm wine;Chandrasekhar;International Journal of Research in Biological Sciences,2012
3. Tuba: una bebida fermentada tradicional de Colima;Velázquez-Monreal;Cienciacierta,2011
4. Comparative nutritive values of palm saps before and after their partial fermentation and effective use of wild date (Phoenix sylvestris Roxb.) sap in treatment of anemia;Barh;Res. J. Medi. Sci.,2008
5. Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model Braz;Ghosh;J. Chem. Eng.,2012