Evaluación y caracterización de ácidos orgánicos presentes en la bebida fermentada ancestral de chonta (Bactris gasipaes) con kéfir.
Ancestral beverages are part of the culture and customs of indigenous peoples, including chonta chicha, which is a traditional fermented beverage from the Amazonian provinces of Ecuador, made mainly from chontaduro, characterized by its high content of carbohydrates, fats, minerals, and carotenoids....
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2021
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| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/10135 |
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