Microbial diversity and biochemical profile of aguamiel collected from Agave salmiana and A. atrovirens during different seasons of year

Aguamiel is a beverage produced by some Agave species that is consumed in its fresh or fermented form. Despite its uses and popularity, seasonal effects on its microbial and chemical profiles are unknown. In this study, using aguamiel collected from A. salmiana and A. atrovirens during different sea...

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Vydáno v:Food Sci Biotechnol
Hlavní autoři: Isabel Enríquez-Salazar, M., Veana, Fabiola, Aguilar, Cristóbal N., De la Garza-Rodríguez, Iliana M., López, Mercedes G., Rutiaga-Quiñones, Olga M., Morlett-Chávez, Jesús A., Rodríguez-Herrera, Raúl
Médium: Artigo
Jazyk:Inglês
Vydáno: The Korean Society of Food Science and Technology 2017
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049551/
https://ncbi.nlm.nih.gov/pubmed/30263630
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0141-z
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