SANOPPA, Kanokchan. Evaluating the volatile compounds during alcoholic fermentation of different Saccharomyces cerevisiae strains in mixed juices of cashew apple and longan. In Journal of Microbiology, Biotechnology and Food Sciences Online. ISSN 1338-5178, 2021, vol. 10 no. 4, s. 598-603. Dostupné na internete:<http://doi.org/10.15414/jmbfs.2021.10.4.598-603> Indexované v: WoS, SCOPUS