Parcourir par Mots clés libres
Nombre de documents : 2.
2021
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.
![[img]](http://agritrop.cirad.fr/style/images/fileicons/text.png)
2019
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.
![[img]](/style/images/fileicons/text.png)
Prévisualisation |
