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Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification
- Ángel Eduardo Rubio-Castillo,
- José I. Méndez-Romero,
- Ricardo Reyes-Díaz,
- Lourdes Santiago-López,
- Belinda Vallejo-Cordoba,
- Adrián Hernández-Mendoza,
- Sonia G. Sáyago-Ayerdi and
- Aarón F. González-Córdova
This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial Tejuino beverage. For this, eight samples are analyzed (four artisanal and four commercial). The chemical and micr...