Results 141 to 150 of about 492 (166)

Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico

Beverages, 2023
Peggy Elizabeth Álvarez Gutierrez, VÍCTOR Adrián Espinoza Martinez, Hector Gilberto Vazquez Lopez   +2 more
exaly  

Mezcal and knowledge

2020
openaire   +1 more source

Mezcal Yesterday and Today

2022
Serra Puche, Mari Carmen, Lazcano Arce, Jesús Carlos   +1 more
openaire   +1 more source

Yeasts Isolated from the Alcoholic Fermentation ofAgave duranguensisDuring Mezcal Production

Food Biotechnology, 2013
Nicolas OSCAR Soto-Cruz, Olga Miriam Rutiaga-Quiñones, Jesus Bernardo Paez-Lerma   +2 more
exaly  

Mezcal Boom and Extinction Debts

2023
openaire   +1 more source

Purification and substrate specificities of a fructanase from Kluyveromyces marxianus isolated from the fermentation process of Mezcal

Bioresource Technology, 2011
Javier Arrizón
exaly  

Recycling of ash from mezcal industry: A renewable source of lime

Chemosphere, 2010
Leonardo Chávez-Guerrero
exaly  

Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico

Sustainability, 2020
Quetzalli Aguilar-Virgen, Paul Taboada-González, Eduardo Baltierra-Trejo   +2 more
exaly  

Voice of Mezcal, Voice of Mexico

We often interpret “voice” as a means of communication. By extension, we can also consider food and drink as possessing their own voice, as they express our deeply held beliefs about our identities. Having the ability to speak is about having power, and the voices of food and beverages are particularly notable for their capacity to unveil the ...
openaire   +1 more source

Mezcal by Charles Bowden

Western American Literature, 1989
openaire   +1 more source