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المؤلفون: Maristela de Araújo Vicente, Luciano Gomes Fietto, Raphael Contelli Klein, Paulo Henrique Alves da Silva, Ieso de Miranda Castro, Robson José de Cássia Franco Afonso, Leoneide Érica Maduro Bouillet, Rogélio Lopes Brandão, Anderson Proust Gonçalves de Souza, Mauricio Xavier Coutrim, Leandro Dias Araújo
المصدر: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFVمصطلحات موضوعية: Saccharomyces cerevisiae Proteins, Saccharomyces cerevisiae, Starter selection, Microbiology, chemistry.chemical_compound, Starter, Food science, Flavoring compounds, Sugar, Molecular Biology, Flavor, biology, Alcoholic Beverages, Esters, General Medicine, biology.organism_classification, Yeast, Cerulenin, Flavoring Agents, Cachaça, chemistry, Alcohols, Fermentation, Composition (visual arts), Restriction fragment length polymorphism
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6e0693f20244002094075f85dad470f
http://www.locus.ufv.br/handle/123456789/21739