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pro vyhledávání: '"Yuli Lopez-Cadena"'
Publikováno v:
Vitae, Vol 30, Iss 3 (2023)
Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has
Externí odkaz:
https://doaj.org/article/5e34aa4c2e7a4437b5bdc1ec8610af53