BALOGU, T. V. YEAST DYNAMICS AND PHYSIOCHEMICAL EVALUATION OF CARROT WINE PRODUCED WITH Saccharomyces cerevisiae. Fungal Territory, [S. l.], v. 3, n. 3, p. 27–29, 2020. DOI: 10.36547/ft.2020.3.3.27-29. Disponível em: https://office.scicell.org/index.php/FT/article/view/175. Acesso em: 5 may. 2024.