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pro vyhledávání: '"Israel Vergara-Álvarez"'
Autor:
Israel Vergara-Álvarez, Francisco Quiroz-Figueroa, María Concepción Tamayo-Ordóñez, Amanda Alejandra Oliva-Hernández, Claudia Patricia Larralde-Corona, José Alberto Narváez-Zapata
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 544-553 (2019)
Mezcal is a distillate produced by spontaneous fermentation of the must obtained from stalks of Agave spp. plants that are cooked and pressed. Agave must contains a high amount of fructose and phenolic compounds, and fermentation usually occurs under
Externí odkaz:
https://doaj.org/article/0225b15b3b7c4e769555a3ff25d08e2a
Autor:
Israel Vergara-Álvarez, C. P. Larralde-Corona, M. C. Tamayo-Ordoñez, Francisco Roberto Quiroz-Figueroa, Amanda Alejandra Oliva-Hernández, J. A. Narváez-Zapata
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 544-553 (2019)
Food Technology and Biotechnology
Volume 57
Issue 4
Food Technology and Biotechnology
Volume 57
Issue 4
Mezcal je destilat koji se proizvodi spontanom fermentacijom mošta dobivenog kuhanjem stabljika biljke Agave spp. i prešanjem dobivene smjese. Mošt agave sadržava velike količine fruktoze i fenolnih spojeva, a fermentacija se najčešće odvija
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e896d50a1041cdb54e8c74ef8d4a19e9
https://hrcak.srce.hr/file/339488
https://hrcak.srce.hr/file/339488