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Acompanhamento do processo de fermentação para produção de cachaça através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae

By Thaís Louise Soares, Cristina Ferreira Silva and Rosane Freitas Schwan
Publisher: 'FapUNIFESP (SciELO)'
Year: 2011
DOI identifier: 10.1590/s0101-20612011000100027
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Provided by: MUCC (Crossref)
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