引用本文: | de Souza AP,Vicente Mde A,Klein RC,Fietto LG,Coutrim MX,de Cássia Franco Afonso RJ,Araújo LD,da Silva PH,Bouillet LE,Castro IM,Brandão RL.Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations[J].Antonie van Leeuwenhoek,2012,101(2):379-392. |