Technological and nutritional aspects of indigenous Latin America fermented foods-Reference-Cited by-同舟云学术

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Technological and nutritional aspects of indigenous Latin America fermented foods

Published:2017-02 Issue: Volume:13 Page:97-102
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Ramos Cíntia Lacerda^ORCID,Schwan Rosane Freitas

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil (CNPq)

Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG)

CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference45 articles.

1. Índios do Brasil,1983

2. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods;Ramos;Int J Food Microbiol,2010

3. Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians;Ramos;Food Microbiol,2011

4. Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge from cassava and corn;Miguel;Afr J Microbiol Res,2014

5. Bacaba beverage produced by Umutina Brazilian Amerindians: microbiological and chemical characterization;Puerari;Braz J Microbiol,2015

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