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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2021
|
| 主題: | |
| 在線閱讀: | http://repositorio.utc.edu.ec/handle/27000/10156 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽