University Of Ibadan Institutional Repositorymetadata only
Microbiological and physicochemical changes in palm wine subjected to spontaneous fermentation during storage
palm sap, palm wine, spontaneous fermentation, yeast, saccharomyces cerevisiae, storage time
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 293297
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.