Electrospray Ionization Mass Spectrometry Characterization of Musts and Alembic Brazilian Cachaças Using Selected Yeast Strains-Reference-Cited by-同舟云学术

Electrospray Ionization Mass Spectrometry Characterization of Musts and Alembic Brazilian Cachaças Using Selected Yeast Strains

Published:2014-04 Issue:4 Volume:79 Page:C476-C483
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Badotti Fernanda¹²,Gomes Fátima C.O.¹,Teodoro Mariana M.G.¹,Silva Alisson Luiz Diniz¹,Rosa Carlos Augusto²,Machado Ana Maria de R.¹

Affiliation:

1. Dept. of Chemistry; Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), 5253; Amazonas Avenue; Belo Horizonte; Minas Gerais 30421-169 Brazil

2. Dept. of Microbiology; Univ. Federal de Minas Gerais (UFMG), 6627; Antonio Carlos Avenue; Belo Horizonte; Minas Gerais 31270-901 Brazil

Publisher

Wiley

Subject

Food Science

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3. Monitoring Saccharomyces cerevisiae populations by mtDNA restriction analysis and other molecular typing methods during spontaneous fermentation for production of the artisanal cachaça;Araújo;Braz J Microbiol,2007

4. Switching the mode of sucrose utilization by Saccharomyces cerevisiae;Badotti;Microb Cell Fact,2008

5. Physiological and molecular characterization of Saccharomyces cerevisiae cachaça strains isolated from different geographic regions in Brazil;Badotti;World J Microbiol Biotechnol,2010

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