Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity. [PDF]
Foods, 2022 Guerra LS +3 more
europepmc +1 more source
Relatório de atividades 2006. [PDF]
, 2012 Pesquisa, desenvolvimento e inovação. Cooperação internacional. Responsabilidade social. Comunicação e negócios.
EMBRAPA AGROINDÚSTRIA DE ALIMENTOS.
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Next-Generation Sequencing for Whole-Genome Characterization of Weissella cibaria UTNGt21O Strain Originated From Wild Solanum quitoense Lam. Fruits: An Atlas of Metabolites With Biotechnological Significance. [PDF]
Front Microbiol, 2021 Tenea GN, Hurtado P.
europepmc +1 more source
Spanish America in the Linguistic Landscape of Seville [PDF]
, 2011 Las corrientes de inmigrados establecidos en España desde finales de los años 90 han convertido a muchas ciudades españolas en un entorno multilingüe. Partiendo de ese hecho y ubicándonos teóricamente dentro del amplio campo de estudio de la Lingüística ...
Pons Rodríguez, Lola
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Micropropagation of Solanum quitoense var. quitoense by apical bud, petiole and hypocotyl culture. [PDF]
Plant Biotechnol (Tokyo), 2019 Gutiérrez B +6 more
europepmc +1 more source
Phytochemical Characterization of a Tree Tomato (Solanum betaceum Cav.) Breeding Population Grown in the Inter-Andean Valley of Ecuador. [PDF]
Plants (Basel), 2022 Viera W +11 more
europepmc +1 more source
First insights in terrestrial mammals monitoring in the Candelaria and Machay Reserves in the Ecuadorian Tropical Andes. [PDF]
Biodivers Data J, 2023 Reyes-Puig JP +13 more
europepmc +1 more source
Revista Facultad Nacional de Agronomía Medellín, 2007 Se categorizó la variabilidad morfológica de la colección colombiana de lulo Solanum quitoense Lam, especies relacionadas de la sección Lasiocarpa y entidades biológicas Solanaceae de otras secciones, como grupo externo.
Mario Lobo Arias +3 more
doaj
Application of Design of Experiments to the Analysis of Fruit Juice Deacidification Using Electrodialysis with Monopolar Membranes. [PDF]
Foods, 2022 Fidaleo M, Ventriglia G.
europepmc +1 more source
Enfoque UTE, 2019 A carbonated beverage was made with natural naranjilla pulp (INIAP Quitoense 2009 variety). Combinations were made with three pulp concentrations (15, 20, 25 %), three concentrations of the natural sweetener stevia (10, 12, 14 %) and water, registering variables of soluble solids, pH and titratable acidity. The best formulation was determined
Gaona-Gonzaga, Juan +4 more
openaire +2 more sources