Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaca
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1472-765x.2001.00959.x/fullpdf
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