The role of spontaneous fermentation for the production of cachaça: a study of case (2016)
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: CACHAÇA, FERMENTAÇÃO ALCOÓLICA, CANA-DE-AÇÚCAR
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PORTUGAL, Cauré Barbosa et al. The role of spontaneous fermentation for the production of cachaça: a study of case. European Food Research and Technology, 2016Tradução . . Disponível em: https://doi.org/10.1007/s00217-016-2659-3. Acesso em: 19 nov. 2024.APA
Portugal, C. B., Alcarde, A. R., Bortoletto, A. M., & Silva, A. P. de. (2016). The role of spontaneous fermentation for the production of cachaça: a study of case. European Food Research and Technology. doi:10.1007/s00217-016-2659-3NLM
Portugal CB, Alcarde AR, Bortoletto AM, Silva AP de. The role of spontaneous fermentation for the production of cachaça: a study of case [Internet]. European Food Research and Technology. 2016 ;[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-016-2659-3Vancouver
Portugal CB, Alcarde AR, Bortoletto AM, Silva AP de. The role of spontaneous fermentation for the production of cachaça: a study of case [Internet]. European Food Research and Technology. 2016 ;[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-016-2659-3
