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Antonio A. Câmara
Antonio A. Câmara
State University of Campinas
Yeast
Biology
Wickerhamomyces anomalus
Ascospore formation
Torulaspora delbrueckii
2
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4
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Advances in yeast preservation: physiological aspects for cell perpetuation
2020
Current opinion in food science
Antonio A. Câmara
Anderson S. SantAna
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Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes
2020
Food and Bioproducts Processing
Ramon Peres Brexó
Luciana R. Brandão
Rafael D. Chaves
Ruann Janser Soares de Castro
Antonio A. Câmara
Carlos A. Rosa
Anderson S. SantAna
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