Revista Ciência Agronômica
 2020
DOI: 10.5935/1806-6690.20200067
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The clarification of sugarcane juice and the use of CA-11 yeast produces better quality cachaça

Márcia Justino Rossini Mutton
1
,
Graciany Garcia
2
,
Vítor Teixeira
3
et al.
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