Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Review

Abstract: The development of early civilizations was greatly associated with populations’ ability to exploit n

Palabras claves:

cacao, champús, chicha, Coffee, microbial fermentation, Starter culture, traditional foods

Autores:

Jenny Ruales, Juan Manuel Cevallos-Cevallos, Luis Santiago Guerra, Weckx S.

Fuentes:

google

scopus