Detalhe da pesquisa
1.
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.
Antonie Van Leeuwenhoek;
101(2): 379-92, 2012 Feb.
Artigo
em Inglês
| MEDLINE
| ID: mdl-21932076
2.
Selection of yeasts from bee products for alcoholic beverage production.
Braz J Microbiol;
51(1): 323-334, 2020 Mar.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31788756
3.
Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça production.
Appl Environ Microbiol;
74(3): 693-701, 2008 Feb.
Artigo
em Inglês
| MEDLINE
| ID: mdl-18065624