Development of enzymes cocktail to obtain sugarcane spirit for improve sensorial q...
Survival evaluation of the probiotic strain Lacticaseibacillus paracasei subs. par...
Ethyl carbamate formation in cachaça in function of the raw material and of the yeast
Study of exogenous enzymes on the sugar cane spirit fermentative process focusing ...
EVALUATION OF CATHARINA SOUR, FIRST BRAZILIAN BEER STYLE, AS A PROBIOTIC BEVERAGE ...
Nigericin antibiotic application for microbiological control in the agro-industria...
Some aspects of sugarcane spirit's chemical: ethyl carbamate, typification and sen...