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Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2

Crossref DOI link: https://doi.org/10.1007/s11274-019-2714-x

Published Online: 2019-08-20

Published Print: 2019-09

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

Authors

Covre, Elizabete A.

Silva, Lincon F. L.

Bastos, Reinaldo G.

Ceccato-Antonini, Sandra R.
Funding

Funding for this research was provided by:

Fundação de amparo a pesquisa do Estado de SP (2016/20680-4)

Coordenadoria de aperfeiçoamento de pessoal de nivel superior (Finance code 001)
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Text and Data Mining valid from 2019-08-20

Version of Record valid from 2019-08-20
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Article History

Received: 5 May 2019

Accepted: 11 August 2019

First Online: 20 August 2019

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