Evaluation of the physico-chemical and microbiological quality of tshui wine made from the fruit of Grewia coriacea Mast
Crossref DOI link: https://doi.org/10.30574/wjarr.2024.21.3.0914
Published Online: 2024-03-30
Update policy: https://doi.org/10.30574/wjarr.ourcrossmarkpolicy
B. Madiélé Mabika,
N.P.G. Pambou-Tobi,
Arnaud W. G. Tamba Sompila,
L. D. Dianzitoukoulou Matima,
M. Elenga,
V. Thiery,
