基于商业酵母和本地酵母的杏仁果发酵饮料：动力学变化评估

{"title":"基于商业酵母和本地酵母的杏仁果发酵饮料：动力学变化评估","authors":"G. Hernández-Rodríguez, D. Guerra-Ramírez, R. Domínguez-Puerto, I.L. López-Cruz, S. Valle-Guadarrama","doi":"10.24275/rmiq/alim2377","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":21335,"journal":{"name":"Revista Mexicana de Ingeniería Química","volume":"54 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fermented beverage of Ardisia compressa fruits based on commercial and native yeasts: evaluation of kinetic changes\",\"authors\":\"G. Hernández-Rodríguez, D. Guerra-Ramírez, R. Domínguez-Puerto, I.L. López-Cruz, S. Valle-Guadarrama\",\"doi\":\"10.24275/rmiq/alim2377\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":21335,\"journal\":{\"name\":\"Revista Mexicana de Ingeniería Química\",\"volume\":\"54 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-09-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Revista Mexicana de Ingeniería Química\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24275/rmiq/alim2377\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Revista Mexicana de Ingeniería Química","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24275/rmiq/alim2377","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}