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THUY, N.M., TIEN, V.Q., GIAU, T.N., HAO, H.V., THANH, N.V., THANH, N.N., TAI, N.V., DANG, P.C. e MINH, V.Q. 2023. Box–Behnken design to determine optimal fermentation conditions for apple-fortified mulberry wine using Saccharomyces bayanus : . Food Science and Technology. 43, (out. 2023). DOI:https://doi.org/10.5327/fst.00036.