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Table 4. Morphologic and cultural characterization of purified yeasts isolate from palm wine
From
Characterization of
Saccharomyces cerevisiae
Strains from Palm Wine for Baking Leaven Production in Republic of Congo
Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A., Limingui Polo C.
American Journal of Food Science and Technology
.
2019
, 7(6), 205-214 doi:10.12691/ajfst-7-6-7
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