Use of selected indigenous Saccharomyces cerevisiae strains for the production of the traditional cachaça in Brazil
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2007.03486.x/fullpdf
Reference39 articles.
1. 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
2. Identification and dosage by HRGC of minor alcohols and esters in Brazilian sugar-cane spirit;Boscolo;J Braz Chem Soc,2000
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