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Nombre de documents : 2.
Microbial and chemical changes during the production of sotol: A Mexican alcoholic beverage.
Casas-Acevedo Aarón, Veana Fabiola, Montet Didier, Aguilar Cristóbal N., Rutiaga-Quiñones Olga Miriam, Rodríguez-Herrera Rául.
2021.
Food Biotechnology, 35 (1) : 67-90.
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Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains.
Mestres Christian, Munanga Bettencourt de Jesus, Grabulos Joël, Loiseau Gérard.
2019.
Food Microbiology, 84:103242, 11 p.
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