The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process

Author: Duarte Whasley   Amorim Juliana   Schwan Rosane  

Publisher: Springer Publishing Company

ISSN: 0003-6072

Source: Antonie van Leeuwenhoek, Vol.103, Iss.1, 2013-01, pp. : 175-194

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