Microbial and chemical changes during the production of sotol: a Mexican alcoholic beverage-Reference-Cited by-同舟云学术

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Microbial and chemical changes during the production of sotol: a Mexican alcoholic beverage

Published:2021-01-02 Issue:1 Volume:35 Page:67-90
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Casas-Acevedo Aarón¹,Veana Fabiola²^ORCID,Montet Didier³,Aguilar Cristóbal N.¹^ORCID,Rutiaga-Quiñones Olga Miriam⁴,Rodríguez-Herrera Raúl¹^ORCID

Affiliation:

1. Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexic

2. Engineering Department, Tecnológico Nacional De México/IT De Ciudad Valles, San Luis Potosí, Méxic

3. Food Contaminants Department, Centre De Coopération Internationale En Recherche Agronomique Pour Le Développement, Montpellier, Francia

4. Chemistry and Biochemistry Engineerings Department, Tecnológico Nacional De México Campus Durango, México

Funder

Universidad Autónoma de Coahuila

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2020.1869981

Reference66 articles.

1. Quantification of Mayor Volatile Compounds from Artisanal Agave Distilled: Bacanora

2. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

3. AOAC. 1980. Official Methods of Analysis, 13th ed. Association of Official Analytical. Chemists.Washington, DC.

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1. Bagasse of Dasylirion spp. as an Alternative Substrate for Capsicum annum Soilless Cultivation;Asian Journal of Plant Sciences;2024-01-15

2. Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage;Microbiological Research;2022-07

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