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Cele NP, Akinola SA, Manhivi VE, Shoko T, Remize F, Sivakumar D. Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation. Foods. 2022; 11(5):682. https://doi.org/10.3390/foods11050682

Cele, Nobahle P., Stephen A. Akinola, Vimbainashe E. Manhivi, Tinotenda Shoko, Fabienne Remize, and Dharini Sivakumar. 2022. "Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation" Foods 11, no. 5: 682. https://doi.org/10.3390/foods11050682

Cele, N. P., Akinola, S. A., Manhivi, V. E., Shoko, T., Remize, F., & Sivakumar, D. (2022). Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation. Foods, 11(5), 682. https://doi.org/10.3390/foods11050682