Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage
Ángel Eduardo Rubio-Castillo, Lourdes Santiago‐López, Belinda Vallejo‐Córdoba, Adrián Hernández‐Mendoza, Sonia G. Sáyago‐Ayerdi, Aarón F. González‐Córdova
Topics & Concepts
FermentationFood scienceFermentation in food processingYeastLactic acidBiotechnologyBiologyBusinessBacteriaGeneticsMeat and Animal Product QualityCulinary Culture and TourismProbiotics and Fermented Foods