Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches
Beatriz Pérez‐Armendáriz, Gabriel Abraham Cardoso‐Ugarte
Topics & Concepts
FermentationFermentation in food processingBiotechnologyFood scienceMicroorganismBiologyBusinessBacteriaLactic acidGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyBiochemical Analysis and Sensing Techniques