Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians

Article

Abstract: Yakupa is a traditional non-alcoholic cassava beverage produced by Brazilian Amerindians. In this wo

Palabras claves:

HPLC, lactic acid bacteria, PCR-DGGE, Volatile compounds, Yakupa

Autores:

Ana Luiza Freire, de Almeida E., Duarte W., Ramos C.L., Schwan R.F.

Fuentes:

scopus