Evaluación y caracterización de ácidos orgánicos presentes en cuatro bebidas ancestrales fermentadas tradicionalmente.
Within the culture of the peoples and nationalities of eastern Ecuador, a millenary tradition is carried out, which consists of the production of fermented beverages, for which they use the yucca and chonta typical of the region, with the yucca three varieties of chicha that are white, black and wiw...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2021
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| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/10156 |
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