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Microbiological and Physicochemical Changes in Palm Wine Subjected to Spontaneous Fermentation During Storage. The International Journal of Biotechnology, [S. l.], v. 8, n. 1, p. 48–58, 2019. DOI: 10.18488/journal.57.2019.81.48.58. Disponível em: https://archive.conscientiabeam.com/index.php/57/article/view/1556. Acesso em: 9 aug. 2026.