Changes in trehalose content of baker’s yeast as affected by octanoic acid . Scientia Agricola, [S. l.], v. 50, n. 3, p. 460–463, 1993. DOI: 10.1590/S0103-90161993000300020. Disponível em: https://www.revistas.usp.br/sa/article/view/20144.. Acesso em: 6 may. 2024.