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Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts

Crossref DOI link: https://doi.org/10.1007/s11274-018-2535-3

Published Online: 2018-09-28

Published Print: 2018-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

dos Reis, Kelly Cristina

Arrizon, Javier

Amaya-Delgado, Lorena

Gschaedler, Anne

Schwan, Rosane Freitas

Silva, Cristina Ferreira
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Text and Data Mining valid from 2018-09-28
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Article History

Received: 16 November 2017

Accepted: 18 September 2018

First Online: 28 September 2018

Compliance with ethical standards

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: The author(s) have not declared any conflict of interest.