Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations

Author： Souza Anderson Vicente Maristela Klein Raphael Fietto Luciano Coutrim Maurício Cássia Franco Afonso Robson Araújo Leandro Silva Paulo Bouillet Leoneide Castro Ieso Brandão Rogelio

Publisher： Springer Publishing Company

ISSN： 0003-6072

Source： Antonie van Leeuwenhoek, Vol.101, Iss.2, 2012-02, pp. : 379-392

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