Pinheiro, Álvaro Daniel Teles; Silva Pereira, Andréa da; Barros, Emanuel Meneses; Antonini, Sandra Regina Ceccato 
; Cartaxo, Samuel Jorge Marques; Rocha, Maria Valderez Ponte; Gonçalves, Luciana Rocha B
Source: Bioprocess and Biosystems Engineering. Unidade: ESALQ
Subjects: AÇÚCAR, CAJU, ETANOL, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, MODELOS MATEMÁTICOS, SUCOS DE FRUTAS, TEMPERATURA
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PINHEIRO, Álvaro Daniel Teles et al. Mathematical modeling of the ethanol fermentation of cashew apple juice by a flocculent yeast: the effect of initial substrate concentration and temperature. Bioprocess and Biosystems Engineering, v. 40, p. 1221-1235, 2017Tradução . . Disponível em: https://doi.org/10.1007/s00449-017-1782-2. Acesso em: 01 nov. 2024.APA
Pinheiro, Á. D. T., Silva Pereira, A. da, Barros, E. M., Antonini, S. R. C., Cartaxo, S. J. M., Rocha, M. V. P., & Gonçalves, L. R. B. (2017). Mathematical modeling of the ethanol fermentation of cashew apple juice by a flocculent yeast: the effect of initial substrate concentration and temperature. Bioprocess and Biosystems Engineering, 40, 1221-1235. doi:10.1007/s00449-017-1782-2NLM
Pinheiro ÁDT, Silva Pereira A da, Barros EM, Antonini SRC, Cartaxo SJM, Rocha MVP, Gonçalves LRB. Mathematical modeling of the ethanol fermentation of cashew apple juice by a flocculent yeast: the effect of initial substrate concentration and temperature [Internet]. Bioprocess and Biosystems Engineering. 2017 ; 40 1221-1235.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s00449-017-1782-2Vancouver
Pinheiro ÁDT, Silva Pereira A da, Barros EM, Antonini SRC, Cartaxo SJM, Rocha MVP, Gonçalves LRB. Mathematical modeling of the ethanol fermentation of cashew apple juice by a flocculent yeast: the effect of initial substrate concentration and temperature [Internet]. Bioprocess and Biosystems Engineering. 2017 ; 40 1221-1235.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s00449-017-1782-2
