Concepedia
2
Publications
55
Citations
H-Index
2016
Active since
Affiliations
Universidade de São Paulo(Current)
Arthur Paron de Silva is an author at Universidade de São Paulo specializing in microbiology, food microbiology, and food fermentation.
Top concepts
MicrobiologyBiologyBiotechnologyFood FermentationFood Microbiology
Publications per year
2016–2016
How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça?
Cauré Barbosa Portugal, Arthur Paron de Silva, Aline Marques Bortoletto et al. · Food Research International · 2016 · 31 citations · Full text
Biology, Brazilian Spirit, Native Yeasts +4
The role of spontaneous fermentation for the production of cachaça: a study of case
Cauré Barbosa Portugal, André Ricardo Alcarde, Aline Marques Bortoletto et al. · European Food Research and Technology · 2016 · 24 citations
Food Fermentation, Biotechnology, Food Microbiology +3
Rows per page
1–2 of 2