Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification

This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial Tejuino beverage. For this, eight samples are analyzed (four artisanal and four commercial). The chemical and microbiological quality is determined by standard meth...

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Detalles Bibliográficos
Autores principales: Rubio-Castillo, Ángel Eduardo, Méndez-Romero, José I., Reyes-Díaz, Ricardo, Santiago-López, Lourdes, Vallejo-Cordoba, Belinda, Hernández-Mendoza, Adrián, Sáyago-Ayerdi, Sonia G., González-Córdova, Aarón F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535997/
https://www.ncbi.nlm.nih.gov/pubmed/34681495
http://dx.doi.org/10.3390/foods10102446

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535997/
https://www.ncbi.nlm.nih.gov/pubmed/34681495
http://dx.doi.org/10.3390/foods10102446

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