SciELO Analytics (Beta)
Brasil
Food Science and Technology (0101-2061)
Acompanhamento do processo de fermentação para produção de cachaça através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae

Received Citations (2)

publishing year previous first author document title
2016 Centro Azúcar de Oliveira e Silva, Tassiana Amélia "Clear Brandy" production using alpha acid extract from hops in the biocidal control of the fermentation process
2020 Revista Ciência Agronômica Mutton, Márcia Justino Rossini Clarificação do caldo de cana e o uso do fermento CA-11 produz cachaça de melhor qualidade
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.

SciELO - Scientific Electronic Library Online
FAPESP CNPq BIREME FapUnifesp

Avenida Onze de Junho, 269 - Vila Clementino 04041-050 São Paulo

Tel.: +55 11 5083-3639/59 - Email: scielo@scielo.org

Help

Developments

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.