[1]
Afolabi, F.T. and Owoola, A.T. 2019. Microbiological and Physicochemical Changes in Palm Wine Subjected to Spontaneous Fermentation During Storage. The International Journal of Biotechnology. 8, 1 (Jul. 2019), 48–58. DOI:https://doi.org/10.18488/journal.57.2019.81.48.58.