TIEN, D. T.; MI, H. T.; VAN, T. T.; LONG, B. H.; THANH, N. N.; TOAN, H. T.; DUNG, N. T.; PHONG, H. X. Fermentation conditions, total polyphenol content, and antioxidant activity of threeleaf cayratia (Cayratia trifolia L.) wine prepared using thermotolerant yeast Saccharomyces cerevisiae HG1.3. Asia-Pacific Journal of Science and Technology, [S. l.], v. 27, n. 06, p. APST–27, 2022. DOI: 10.14456/apst.2022.88. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/262327. Acesso em: 30 apr. 2024.