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, 2010Oxford 2010
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