✦ LIBER ✦

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

✍ Scribed by Maristela de Araújo Vicente; Luciano Gomes Fietto; Ieso de Miranda Castro; Ana Nery Gonçalves dos Santos; Maurício Xavier Coutrim; Rogelio Lopes Brandão

Book ID: 113645507
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 190 KB
Volume: 108
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2005.10.018

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Use of selected indigenous Saccharomyces

Use of selected indigenous Saccharomyces cerevisiae strains for the production of the traditional cachaça in Brazil

✍ F.C.O. Gomes; C.L.C. Silva; M.M. Marini; E.S. Oliveira; C.A. Rosa 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 208 KB

Selection, growth, and chemo-sensory eva

Selection, growth, and chemo-sensory evaluation of flocculent starter culture strains of Saccharomyces cerevisiae in the large-scale production of traditional Brazilian cachaça

✍ Carol L.C. Silva; Cristina R. Vianna; Raquel M. Cadete; Renata O. Santos; Fátima 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 298 KB