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Artigo de periodico
Maturation related phenolic compounds in cachaça aged in new oak barrels (2021)
Castro, Mariana Costa de; Bortoletto, Aline Marques; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: BARRIS DE MADEIRA, CACHAÇA, COMPOSTOS FENÓLICOS, ENVELHECIMENTO, LIGNINA, MATURAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTRO, Mariana Costa de et al. Maturation related phenolic compounds in cachaça aged in new oak barrels. Journal of the Institute of Brewing, v. 127, p. 70–77, 2021Tradução . . Disponível em: https://doi.org/10.1002/jib.629. Acesso em: 04 jun. 2024.
APA
Castro, M. C. de, Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Maturation related phenolic compounds in cachaça aged in new oak barrels. Journal of the Institute of Brewing, 127, 70–77. doi:10.1002/jib.629
NLM
Castro MC de, Bortoletto AM, Silvello GC, Alcarde AR. Maturation related phenolic compounds in cachaça aged in new oak barrels [Internet]. Journal of the Institute of Brewing. 2021 ; 127 70–77.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.629
Vancouver
Castro MC de, Bortoletto AM, Silvello GC, Alcarde AR. Maturation related phenolic compounds in cachaça aged in new oak barrels [Internet]. Journal of the Institute of Brewing. 2021 ; 127 70–77.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.629
Artigo de periodico
Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort (2021)
Corrêa, Ana Carolina; Bortoletto, Aline Marques; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BEBIDAS DESTILADAS, CALDO DE CANA, CERVEJA, COMPOSTOS FENÓLICOS, FERMENTAÇÃO ALCOÓLICA, MALTE, MOSTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORRÊA, Ana Carolina et al. Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort. Journal of the Institute of Brewing, v. 127, p. 189–195, 2021Tradução . . Disponível em: https://doi.org/10.1002/jib.640. Acesso em: 04 jun. 2024.
APA
Corrêa, A. C., Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort. Journal of the Institute of Brewing, 127, 189–195. doi:10.1002/jib.640
NLM
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127 189–195.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.640
Vancouver
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127 189–195.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.640
Artigo de periodico
Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort (2021)
Corrêa, Ana Carolina; Bortoletto, Aline Marques ; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: BEBIDAS DESTILADAS, CALDO DE CANA, CEVADA, COMPOSTOS FENÓLICOS, ENVELHECIMENTO, FERMENTAÇÃO ALCOÓLICA, MALTE, MOSTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORRÊA, Ana Carolina et al. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort. Journal of the Institute of Brewing, v. 127, 2021Tradução . . Disponível em: https://doi.org/10.1002/jib.640. Acesso em: 04 jun. 2024.
APA
Corrêa, A. C., Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort. Journal of the Institute of Brewing, 127. doi:10.1002/jib.640
NLM
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.640
Vancouver
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.640
Artigo de periodico
The barrel aged beer wheel: a tool for sensory assessment (2020)
Silvello, Giovanni Casagrande ; Bortoletto, Aline Marques ; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BARRIS DE MADEIRA, CERVEJA, ENVELHECIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVELLO, Giovanni Casagrande e BORTOLETTO, Aline Marques e ALCARDE, André Ricardo. The barrel aged beer wheel: a tool for sensory assessment. Journal of the Institute of Brewing, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1002/jib.626. Acesso em: 04 jun. 2024.
APA
Silvello, G. C., Bortoletto, A. M., & Alcarde, A. R. (2020). The barrel aged beer wheel: a tool for sensory assessment. Journal of the Institute of Brewing, 1-12. doi:10.1002/jib.626
NLM
Silvello GC, Bortoletto AM, Alcarde AR. The barrel aged beer wheel: a tool for sensory assessment [Internet]. Journal of the Institute of Brewing. 2020 ; 1-12.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.626
Vancouver
Silvello GC, Bortoletto AM, Alcarde AR. The barrel aged beer wheel: a tool for sensory assessment [Internet]. Journal of the Institute of Brewing. 2020 ; 1-12.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.626
Artigo de periodico
Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels (2016)
Bortoletto, Aline M; Corrêa, Ana Carolina; Alcarde, Andre Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: CANA-DE-AÇÚCAR, AGUARDENTE, MADEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline M e CORRÊA, Ana Carolina e ALCARDE, Andre Ricardo. Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels. Journal of the Institute of Brewing, v. 122, p. 293–298, 2016Tradução . . Disponível em: https://doi.org/10.1002/jib.313. Acesso em: 04 jun. 2024.
APA
Bortoletto, A. M., Corrêa, A. C., & Alcarde, A. R. (2016). Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels. Journal of the Institute of Brewing, 122, 293–298. doi:10.1002/jib.313
NLM
Bortoletto AM, Corrêa AC, Alcarde AR. Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels [Internet]. Journal of the Institute of Brewing. 2016 ; 122 293–298.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.313
Vancouver
Bortoletto AM, Corrêa AC, Alcarde AR. Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels [Internet]. Journal of the Institute of Brewing. 2016 ; 122 293–298.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.313
Artigo de periodico
Aging marker profile in cachaca is influenced by toasted oak chips (2015)
Bortoletto, Aline Marques; Alcarde, Andre Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: CACHAÇA, ENVELHECIMENTO, CARVALHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline Marques e ALCARDE, Andre Ricardo. Aging marker profile in cachaca is influenced by toasted oak chips. Journal of the Institute of Brewing, v. 121, n. 1, p. 70–77, 2015Tradução . . Disponível em: https://doi.org/10.1002/jib.202. Acesso em: 04 jun. 2024.
APA
Bortoletto, A. M., & Alcarde, A. R. (2015). Aging marker profile in cachaca is influenced by toasted oak chips. Journal of the Institute of Brewing, 121( 1), 70–77. doi:10.1002/jib.202
NLM
Bortoletto AM, Alcarde AR. Aging marker profile in cachaca is influenced by toasted oak chips [Internet]. Journal of the Institute of Brewing. 2015 ; 121( 1): 70–77.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.202
Vancouver
Bortoletto AM, Alcarde AR. Aging marker profile in cachaca is influenced by toasted oak chips [Internet]. Journal of the Institute of Brewing. 2015 ; 121( 1): 70–77.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.202
Artigo de periodico
Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça (2015)
Bortoletto, Aline Marques ; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: CACHAÇA, CALDO DE CANA, COMPOSTOS VOLÁTEIS, CONTAMINAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, UREIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline Marques e SILVELLO, Giovanni Casagrande e ALCARDE, André Ricardo. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça. Journal of the Institute of Brewing, v. 121, p. 251-256, 2015Tradução . . Disponível em: https://doi.org/10.1002/jib.213. Acesso em: 04 jun. 2024.
APA
Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2015). Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça. Journal of the Institute of Brewing, 121, 251-256. doi:10.1002/jib.213
NLM
Bortoletto AM, Silvello GC, Alcarde AR. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça [Internet]. Journal of the Institute of Brewing. 2015 ; 121 251-256.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.213
Vancouver
Bortoletto AM, Silvello GC, Alcarde AR. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça [Internet]. Journal of the Institute of Brewing. 2015 ; 121 251-256.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.213
Artigo de periodico
Effect of oak wood on the quality of beer (2015)
Wyler, P; Angeloni, Luis Henrique Poleto; Alcarde, Andre Ricardo; Cruz, Sandra Helena da
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Assunto: CERVEJA (QUALIDADE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
WYLER, P et al. Effect of oak wood on the quality of beer. Journal of the Institute of Brewing, v. 121, n. 1, p. 62-69, 2015Tradução . . Disponível em: https://doi.org/10.1002/jib.190. Acesso em: 04 jun. 2024.
APA
Wyler, P., Angeloni, L. H. P., Alcarde, A. R., & Cruz, S. H. da. (2015). Effect of oak wood on the quality of beer. Journal of the Institute of Brewing, 121( 1), 62-69. doi:10.1002/jib.190
NLM
Wyler P, Angeloni LHP, Alcarde AR, Cruz SH da. Effect of oak wood on the quality of beer [Internet]. Journal of the Institute of Brewing. 2015 ; 121( 1): 62-69.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.190
Vancouver
Wyler P, Angeloni LHP, Alcarde AR, Cruz SH da. Effect of oak wood on the quality of beer [Internet]. Journal of the Institute of Brewing. 2015 ; 121( 1): 62-69.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.190
Artigo de periodico
Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels (2014)
Alcarde, André Ricardo ; Souza, Leandro M; Bortoletto, Aline M
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: CACHAÇA, MATURAÇÃO, CARVALHO, BARRIS DE MADEIRA, ENVELHECIMENTO, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALCARDE, André Ricardo e SOUZA, Leandro M e BORTOLETTO, Aline M. Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels. Journal of the Institute of Brewing, v. 120, p. 529-536, 2014Tradução . . Disponível em: https://doi.org/10.1002/jib.165. Acesso em: 04 jun. 2024.
APA
Alcarde, A. R., Souza, L. M., & Bortoletto, A. M. (2014). Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels. Journal of the Institute of Brewing, 120, 529-536. doi:10.1002/jib.165
NLM
Alcarde AR, Souza LM, Bortoletto AM. Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels [Internet]. Journal of the Institute of Brewing. 2014 ; 120 529-536.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.165
Vancouver
Alcarde AR, Souza LM, Bortoletto AM. Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels [Internet]. Journal of the Institute of Brewing. 2014 ; 120 529-536.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.165
Artigo de periodico
Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits (2012)
Lima, Urgel de Almeida; Teixeira, Cyro Gonçalves; Bertozzi, José Carlos; Serafim, Felipe Augusto Thobias; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: CANA-DE-AÇÚCAR, AGUARDENTE, DESTILAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIMA, Urgel de Almeida et al. Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits. Journal of the Institute of Brewing, v. 118, n. 3, p. 305\2013308, 2012Tradução . . Disponível em: https://doi.org/10.1002/jib.42. Acesso em: 04 jun. 2024.
APA
Lima, U. de A., Teixeira, C. G., Bertozzi, J. C., Serafim, F. A. T., & Alcarde, A. R. (2012). Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits. Journal of the Institute of Brewing, 118( 3), 305\2013308. doi:10.1002/jib.42
NLM
Lima U de A, Teixeira CG, Bertozzi JC, Serafim FAT, Alcarde AR. Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits [Internet]. Journal of the Institute of Brewing. 2012 ; 118( 3): 305\2013308.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.42
Vancouver
Lima U de A, Teixeira CG, Bertozzi JC, Serafim FAT, Alcarde AR. Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits [Internet]. Journal of the Institute of Brewing. 2012 ; 118( 3): 305\2013308.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.42
Artigo de periodico
Ethyl carbamate kinetics in double distillation of sugar cane spirit (2012)
Alcarde, Andre Ricardo; Souza, L. M; Bortoletto, A. M
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: AGUARDENTE, CANA-DE-AÇÚCAR, DESTILAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALCARDE, Andre Ricardo e SOUZA, L. M e BORTOLETTO, A. M. Ethyl carbamate kinetics in double distillation of sugar cane spirit. Journal of the Institute of Brewing, v. 118, n. 1, p. 27-31, 2012Tradução . . Disponível em: https://doi.org/10.1002/jib.14. Acesso em: 04 jun. 2024.
APA
Alcarde, A. R., Souza, L. M., & Bortoletto, A. M. (2012). Ethyl carbamate kinetics in double distillation of sugar cane spirit. Journal of the Institute of Brewing, 118( 1), 27-31. doi:10.1002/jib.14
NLM
Alcarde AR, Souza LM, Bortoletto AM. Ethyl carbamate kinetics in double distillation of sugar cane spirit [Internet]. Journal of the Institute of Brewing. 2012 ; 118( 1): 27-31.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.14
Vancouver
Alcarde AR, Souza LM, Bortoletto AM. Ethyl carbamate kinetics in double distillation of sugar cane spirit [Internet]. Journal of the Institute of Brewing. 2012 ; 118( 1): 27-31.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.14
Artigo de periodico
Ethyl carbamate kinetics in double distillation of sugar cane spirit: Part 2: inﬂuence of type of pot still (2012)
Alcarde, Andre Ricardo; Souza, L. M; Bortoletto, A. M
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: AGUARDENTE, CANA-DE-AÇÚCAR, DESTILAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALCARDE, Andre Ricardo e SOUZA, L. M e BORTOLETTO, A. M. Ethyl carbamate kinetics in double distillation of sugar cane spirit: Part 2: inﬂuence of type of pot still. Journal of the Institute of Brewing, v. 118, n. 4, p. 352\2013355, 2012Tradução . . Disponível em: https://doi.org/10.1002/jib.48. Acesso em: 04 jun. 2024.
APA
Alcarde, A. R., Souza, L. M., & Bortoletto, A. M. (2012). Ethyl carbamate kinetics in double distillation of sugar cane spirit: Part 2: inﬂuence of type of pot still. Journal of the Institute of Brewing, 118( 4), 352\2013355. doi:10.1002/jib.48
NLM
Alcarde AR, Souza LM, Bortoletto AM. Ethyl carbamate kinetics in double distillation of sugar cane spirit: Part 2: inﬂuence of type of pot still [Internet]. Journal of the Institute of Brewing. 2012 ; 118( 4): 352\2013355.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.48
Vancouver
Alcarde AR, Souza LM, Bortoletto AM. Ethyl carbamate kinetics in double distillation of sugar cane spirit: Part 2: inﬂuence of type of pot still [Internet]. Journal of the Institute of Brewing. 2012 ; 118( 4): 352\2013355.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.48
Artigo de periodico
Inﬂuence of fast and slow distillation on ethyl carbamate content and on coefﬁcient of non-alcohol components in Brazilian sugarcane spirits (2012)
Lima, Urgel de Almeida; Teixeira, Cyro Gonçalves; Bertozzi, José Carlos; Serafim, Felipe Augusto Thobias; Alcarde, Andre Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: AGUARDENTE, DESTILAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIMA, Urgel de Almeida et al. Inﬂuence of fast and slow distillation on ethyl carbamate content and on coefﬁcient of non-alcohol components in Brazilian sugarcane spirits. Journal of the Institute of Brewing, v. 118, n. 3, p. 305\2013308, 2012Tradução . . Disponível em: https://doi.org/10.1002/jib.42. Acesso em: 04 jun. 2024.
APA
Lima, U. de A., Teixeira, C. G., Bertozzi, J. C., Serafim, F. A. T., & Alcarde, A. R. (2012). Inﬂuence of fast and slow distillation on ethyl carbamate content and on coefﬁcient of non-alcohol components in Brazilian sugarcane spirits. Journal of the Institute of Brewing, 118( 3), 305\2013308. doi:10.1002/jib.42
NLM
Lima U de A, Teixeira CG, Bertozzi JC, Serafim FAT, Alcarde AR. Inﬂuence of fast and slow distillation on ethyl carbamate content and on coefﬁcient of non-alcohol components in Brazilian sugarcane spirits [Internet]. Journal of the Institute of Brewing. 2012 ;118( 3): 305\2013308.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.42
Vancouver
Lima U de A, Teixeira CG, Bertozzi JC, Serafim FAT, Alcarde AR. Inﬂuence of fast and slow distillation on ethyl carbamate content and on coefﬁcient of non-alcohol components in Brazilian sugarcane spirits [Internet]. Journal of the Institute of Brewing. 2012 ;118( 3): 305\2013308.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jib.42
Artigo de periodico
Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source (2006)
Batistote, Margareth; Cruz, Sandra Helena da; Ernandes, José Roberto
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: AMINOÁCIDOS, FERMENTAÇÃO ALCOÓLICA, PEPTÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BATISTOTE, Margareth e CRUZ, Sandra Helena da e ERNANDES, José Roberto. Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source. Journal of the Institute of Brewing, v. 112, n. 2, p. 84-91, 2006Tradução . . Disponível em: https://doi.org/10.1002/j.2050-0416.2006.tb00235.x. Acesso em: 04 jun. 2024.
APA
Batistote, M., Cruz, S. H. da, & Ernandes, J. R. (2006). Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source. Journal of the Institute of Brewing, 112( 2), 84-91. doi:10.1002/j.2050-0416.2006.tb00235.x
NLM
Batistote M, Cruz SH da, Ernandes JR. Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source [Internet]. Journal of the Institute of Brewing. 2006 ; 112( 2): 84-91.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/j.2050-0416.2006.tb00235.x
Vancouver
Batistote M, Cruz SH da, Ernandes JR. Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source [Internet]. Journal of the Institute of Brewing. 2006 ; 112( 2): 84-91.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/j.2050-0416.2006.tb00235.x

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