Bacteria in Ethanol Fermentation

Author:

Ceccato-Antonini Sandra ReginaORCID

Publisher

Springer International Publishing

Reference101 articles.

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3. Alcarde, V.E.: Avaliação de parâmetros que afetam a floculação de leveduras e bactérias isoladas de processos industriais de fermentação alcoólica. Thesis, Universidade Estadual de Campinas (2001)

4. Amorim, H.V., Basso, L.C., Lopes, M.L.: Sugar cane juice and molasses, beet molasses and sweet sorghum: composition and usage. In: Ingledew, W.M., Kelsall, A.G.D., Kluhspies, C. (eds.) The Alcohol Textbook, pp. 39–46. University Press, Nottingham (2009)

5. Amorim, H.V., Lopes, M.L., Oliveira, J.V.C., Buckeridge, M.S., Goldman, G.H.: Scientific challenges of bioethanol production in Brazil. Appl. Microbiol. Biotechnol. 91, 1267–1275 (2011)

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