Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects
Karina Robledo-Márquez, Victoria Ramírez, Aarón F. González-Córdova, Yadira Ramírez-Rodríguez, Luis Fernando García-Ortega, Joyce Trujillo
Topics & Concepts
FermentationFood scienceFermentation in food processingOrganolepticPolyphenolGallic acidBiotechnologyChemistryBiologyLactic acidBacteriaBiochemistryGeneticsAntioxidantFood Chemistry and Fat AnalysisFermentation and Sensory AnalysisMicrobial Metabolites in Food Biotechnology