MOHAMMED, S. S. D. BACTERIOLOGICAL QUALITY AND SENSORY EVALUATION OF WINE PRODUCED FROM BLENDS OF DATE PALM FRUIT AND CUCUMBER JUICE USING Saccharomyces cerevesiae. Bacterial Empire, [S. l.], v. 3, n. 3, p. 25–31, 2020. DOI: 10.36547/be.2020.3.3.25-31. Disponível em: https://office.scicell.org/index.php/BE/article/view/170. Acesso em: 5 may. 2024.