Yeast fermentation of sugarcane for ethanol production: can it be monitored by using in situ microscopy? (2017)
- Authors:
- Autor USP: CAURIN, GLAUCO AUGUSTO DE PAULA - EESC
- Unidade: EESC
- DOI: 10.1590/0104-6632.2017034420160162
- Subjects: MELAÇO; ETANOL; CANA-DE-AÇÚCAR; FERMENTOS; MICROSCOPIA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher: Springer
- Publisher place: Heidelberg, Germany
- Date published: 2017
- Source:
- Título do periódico: Brazilian Journal of Chemical Engineering
- ISSN: 0104-6632
- Volume/Número/Paginação/Ano: v. 34, n. 4, p. 949-959, 2017
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
BELINI, Valdinei Luís et al. Yeast fermentation of sugarcane for ethanol production: can it be monitored by using in situ microscopy?. Brazilian Journal of Chemical Engineering, v. 34, n. 4, p. 949-959, 2017Tradução . . Disponível em: https://doi.org/10.1590/0104-6632.2017034420160162. Acesso em: 27 abr. 2024. -
APA
Belini, V. L., Caurin, G. A. de P., Wiedemann, P., & Suhr, H. (2017). Yeast fermentation of sugarcane for ethanol production: can it be monitored by using in situ microscopy? Brazilian Journal of Chemical Engineering, 34( 4), 949-959. doi:10.1590/0104-6632.2017034420160162 -
NLM
Belini VL, Caurin GA de P, Wiedemann P, Suhr H. Yeast fermentation of sugarcane for ethanol production: can it be monitored by using in situ microscopy? [Internet]. Brazilian Journal of Chemical Engineering. 2017 ; 34( 4): 949-959.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1590/0104-6632.2017034420160162 -
Vancouver
Belini VL, Caurin GA de P, Wiedemann P, Suhr H. Yeast fermentation of sugarcane for ethanol production: can it be monitored by using in situ microscopy? [Internet]. Brazilian Journal of Chemical Engineering. 2017 ; 34( 4): 949-959.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1590/0104-6632.2017034420160162 - Use of genetic algorithms for artificial members control
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Informações sobre o DOI: 10.1590/0104-6632.2017034420160162 (Fonte: oaDOI API)
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