The role of spontaneous fermentation for the production of cachaça: a study of case
Crossref DOI link: https://doi.org/10.1007/s00217-016-2659-3
Published Online: 2016-03-07
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Portugal, Cauré Barbosa
Alcarde, André Ricardo
Bortoletto, Aline Marques
de Silva, Arthur Paron
Funding for this research was provided by:
Fundação de Amparo à Pesquisa do Estado de São Paulo (2013/03766-4)
Text and Data Mining valid from 2016-03-07