Author:
García-Béjar Beatriz,Fernández-Pacheco Pilar,Briones Ana,Arévalo-Villena María
Reference31 articles.
1. Feire-Bruno SN. Distillation of Brazilian sugar cane spirits (Cachaças). In: Zereshiki S, editor. Distillation: Advances from Modelling to Applications. 1st ed. Croatia: InTech Open; 2012. pp. 159-182. DOI: 10.5772/36718
2. Lachance MA. Yeast communities in a natural tequila fermentation. Antonie Van Leeuwenhoek. 1995;68:151-160. DOI: 10.1007/BF00873100
3. Gutierrez-Coronado ML, Acedo-Felix E, Valenzuela-Quintanar AI. Bacanora industry and its process of production. Ciencia y Tecnologia Alimentaria. 2007;5:394-404. DOI: 10.1080/11358120709487718
4. Lappe-Oliveras P, Moreno-Terrazas R, Arrizon-Gavino J, Herrera-Suarez T, García-Mendoza A, Gschaedler-Mathis A. Yeasts associated with the production of Mexican alcoholic non-distilled and distilled agave beverages. FEMS Yeast Research. 2008;8:1037-1052. DOI: 10.1111/j.1567-1364.2008.00430. x
5. Amaya-Delgado L, Herrera-Lopez EJ, Arrizon J, Arellano-Plaza M, Gschaedler A. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation. World Journal of Microbiology and Biotechnology. 2013;29:875-881. DOI: 10.1007/s11274-012-1242-8
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献