Comparison of the fermentative kinetic in a base wine with yeast of baking and yeast of wine. Ciencia y Tecnología de Alimentos, [S. l.], v. 23, n. 2, p. 7–11, 2023. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/495. Acesso em: 6 aug. 2025.