Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects

Author:

Robledo-Márquez K.ORCID,Ramírez V.,González-Córdova A.F.,Ramírez-Rodríguez Y.,García-Ortega L.ORCID,Trujillo J.ORCID

Funder

CONACYT

Publisher

Elsevier BV

Subject

Food Science

Reference189 articles.

1. Actividad Farmacológica Preliminar Del Fruto de Bromelia Pinguin L. (piña de Ratón);Abreu Payrol;Revista Cubana de Farmacia,2001

2. Phenotypic Differentiation Between Wild And Domesticated Varieties Of Crescentia Cujete L. And Culturally Relevant Uses Of Their Fruits As Bowls In The Yucatan Peninsula, Mexico;Aguirre-Dugua;Journal of Ethnobiology and Ethnomedicine,2013

3. The Bacterial Community in ‘Taberna’ a Traditional Beverage of Southern Mexico;Alcántara-Hernández;Letters in Applied Microbiology,2010

4. Prebiotic Effects of a Mixture of Agavins and Green Banana Flour in a Mouse Model of Obesity;Alvarado-Jasso;Journal of Functional Foods,2020

5. Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico;Álvarez-Ríos;Foods,2020

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