Fonte: Journal of Applied Microbiology. Unidade: ESALQ
Assuntos: BEBIDAS DESTILADAS, CACHAÇA, CANA-DE-AÇÚCAR, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, SACCHAROMYCETALES
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ABNT
CAMPOS, C. R et al. Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil. Journal of Applied Microbiology, v. 108, n. 6, p. 1871-1879, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2672.2009.04587.x. Acesso em: 02 out. 2024.APA
Campos, C. R., Silva, C. F., Dias, D. R., Basso, L. C., Amorim, H. V., & Schwan, R. F. (2010). Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil. Journal of Applied Microbiology, 108( 6), 1871-1879. doi:10.1111/j.1365-2672.2009.04587.x.NLM
Campos CR, Silva CF, Dias DR, Basso LC, Amorim HV, Schwan RF. Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil [Internet]. Journal of Applied Microbiology. 2010 ; 108( 6): 1871-1879.[citado 2024 out. 02 ] Available from: https://doi.org/10.1111/j.1365-2672.2009.04587.x.Vancouver
Campos CR, Silva CF, Dias DR, Basso LC, Amorim HV, Schwan RF. Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil [Internet]. Journal of Applied Microbiology. 2010 ; 108( 6): 1871-1879.[citado 2024 out. 02 ] Available from: https://doi.org/10.1111/j.1365-2672.2009.04587.x.
