BOTTARI, B.; CAMPARI, G.; GATTI, M. LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION . Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. 2, p. 174–178, 2014. DOI: 10.15414/jmbfs.2014.4.2.174-178. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8158. Acesso em: 30 sep. 2026.