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- Опубликовано: 6 фев 2025
- En este video hablaremos sobre una bebida fermentada con una milenaria tradición: El Pulque.
Referencias:
Gonzalo D Álvarez-Ríos , Carmen Julia Figueredo-Urbina, Alejandro Casas (2020) Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico. Foods 9(3):361. doi: 10.3390/foods9030361.
Katherine Chacón Vargas, JulianTorres , Martha Giles Gómez , Adelfo Escalante* & John G. Gibbons (2020) Genomic profling of bacterial and fungal communities and their predictive functionality during pulque fermentation by whole genome shotgun sequencing. Scientific Reports 10, 15115.
Diana B. Muñiz-Márquez, Rosa M. Rodríguez-Jasso, Raúl Rodríguez-Herrera, Juan C. ContrerasEsquivel y Cristóbal N. Aguilar-González. 2013 Artisanal Production of Aguamiel: A Traditional Mexican Beverage ican Beverage. Revista Científica de la Universidad Autónoma de Coahuila Volumen 5, No 10.
Luis Raul Tovar , Manuel Olivos, Ma Eugenia Gutierrez (2008) Pulque, an alcoholic drink from rural Mexico, contains phytase. Its in vitro effects on corn tortilla. Plant Foods Hum Nutr 63,189-94. doi: 10.1007/s11130-008-0089-5.
