Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil

C. R Campos C. F Silva; D. R Dias; Luiz Carlos Basso 1944-; H. V Amorim; R. F Schwan

Journal of Applied Microbiology Oxford v. 108, n. 6, p. 1871-1879, 2010

Oxford 2010

Acesso online