Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça. Acta Scientiarum. Agronomy, [S. l.], v. 37, n. 1, p. 51–60, 2014. DOI: 10.4025/actasciagron.v37i1.18397. Disponível em: https://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/18397. Acesso em: 31 maio. 2026.