Carvalho, F. P. (2015). Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça. Universidade Estadual de Maringá.
Chicago-Zitierstil (17. Ausg.)Carvalho, Fernanda Paula. Interaction of Saccharomyces Cerevisiae and Lactococcus Lactis in the Fermentation and Quality of Artisanal Cachaça. Universidade Estadual de Maringá, 2015.
MLA-Zitierstil (9. Ausg.)Carvalho, Fernanda Paula. Interaction of Saccharomyces Cerevisiae and Lactococcus Lactis in the Fermentation and Quality of Artisanal Cachaça. Universidade Estadual de Maringá, 2015.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.