Aguamiel syrup as a technological diversification product: Composition, bioactivity and present panorama-Reference-Cited by-同舟云学术

Aguamiel syrup as a technological diversification product: Composition, bioactivity and present panorama

Published:2023-12 Issue: Volume:8 Page:100249
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Castañeda-Ovando A.,Moreno-Vilet L.,Jaimez-Ordaz J.,Ramírez-Godínez J.,Pérez-Escalante E.,Cruz-Guerrero A.E.,Contreras-López E.,Alatorre-Santamaría S.A.,Guzmán-Rodríguez F.J.,González-Olivares L.G.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference90 articles.

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1. Production of an Ice Cream Base with Added Lacticaseibacillus rhamnosus GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity;Dairy;2024-07-31

2. Fermented beverages among indigenous Latin American societies;Frontiers in Sustainable Food Systems;2024-06-13

3. Insights on Dietary Anticancer Products: Food Supplements, Prebiotics, and Probiotics;Interdisciplinary Cancer Research;2024

4. Aguamiel Enhance Proteolytic Activity and Survival of Lactiplantibacillus pentosus ABHEAU-05 during Refrigerated Storage of a Fermented Milk;Fermentation;2023-09-14