Work

Fermentation characteristics as criteria for selection of cachaça yeast

Year: 2004

Type: article

Source: World Journal of Microbiology and Biotechnology

DOI: 10.1023/b:wibi.0000013286.30695.4e

Authors: Evelyn Souza Oliveira, Carlos A. Rosa, Marcelo Antonio Morgano, Gil Eduardo Serra

Institutions: Universidade Federal de Minas Gerais, Instituto de Tecnologia de Alimentos, Universidade Estadual de Campinas (UNICAMP)

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2106561332

FWCI: 3.87

Cites: 8

Cited by: 47

Related to: 10