Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of “cachaça” the Brazilian sugarcane spirit

Autor: de Araújo Vicente, Maristela1, Fietto, Luciano Gomes1, de Miranda Castro, Ieso1, Gonçalves dos Santos, Ana Nery2, Coutrim, Maurício Xavier2, Brandão, Rogelio Lopes1 rlbrand@nupeb.ufop.br
Zdroj: International Journal of Food Microbiology. Apr2006, Vol. 108 Issue 1, p51-59. 9p.
Databáze: Academic Search Ultimate
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