Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance
Author:
Funder
Microbiology Society
Publisher
MDPI AG
Subject
Food Science
Link
http://www.mdpi.com/2306-5710/2/2/9/pdf
Reference48 articles.
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4. http://www.lrrd.org/lrrd11/1/dali111.htm
5. Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana
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