Work

Yeasts Isolated from the Alcoholic Fermentation ofAgave duranguensisDuring Mezcal Production

Year: 2013

Type: article

Source: Food Biotechnology

DOI: 10.1080/08905436.2013.840788

Authors: Jesús B. Páez-Lerma, Armando Arias-García, Olga M. Rutiaga-Quiñones, Eladio Barrio, Nicolás O. Soto-Cruz

Institutions: Durango Institute of Technology, Universidad de Guadalajara, Universitat de València

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Consejo Nacional de Ciencia y Tecnología, Dirección General de Educación Superior Tecnológica

OpenAlex ID: W2050147320

FWCI: 0.743

Cites: 33

Cited by: 48

Related to: 10