Fonte: Journal of the Institute of Brewing. Unidade: ESALQ
Assuntos: AMINOÁCIDOS, FERMENTAÇÃO ALCOÓLICA, PEPTÍDEOS
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BATISTOTE, Margareth e CRUZ, Sandra Helena da e ERNANDES, José Roberto. Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source. Journal of the Institute of Brewing, v. 112, n. 2, p. 84-91, 2006Tradução . . Disponível em: https://doi.org/10.1002/j.2050-0416.2006.tb00235.x. Acesso em: 30 set. 2024.APA
Batistote, M., Cruz, S. H. da, & Ernandes, J. R. (2006). Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source. Journal of the Institute of Brewing, 112( 2), 84-91. doi:10.1002/j.2050-0416.2006.tb00235.xNLM
Batistote M, Cruz SH da, Ernandes JR. Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source [Internet]. Journal of the Institute of Brewing. 2006 ; 112( 2): 84-91.[citado 2024 set. 30 ] Available from: https://doi.org/10.1002/j.2050-0416.2006.tb00235.xVancouver
Batistote M, Cruz SH da, Ernandes JR. Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source [Internet]. Journal of the Institute of Brewing. 2006 ; 112( 2): 84-91.[citado 2024 set. 30 ] Available from: https://doi.org/10.1002/j.2050-0416.2006.tb00235.x
