Results 161 to 164 of about 4,407 (164)

Ethanol yield and volatile compound content in fermentation of agave must by UMPe-1 comparing with baker's yeast used in tequila production

Journal of Bioscience and Bioengineering, 2012
Lourdes Macias-Rodriguez, Jesús Campos-García, Alma Laura Díaz-Pérez   +2 more
exaly  

Physicochemical quality of tequila during barrel maturation. A preliminary study

CYTA - Journal of Food, 2013
Mirna Estarrón-Espinosa
exaly  

Isotopic differences between Tequila and Tequila 100% agave silver class: Effect of sugar enrichment on the δC on the beverage congeners

Journal of Food Composition and Analysis
Walter M. Warren-Vega, Luis A Romero-Cano, Rocio Fonseca-Aguiñaga   +2 more
exaly  

A new agenda for blue agave landraces: food, energy and tequila

GCB Bioenergy, 2011
exaly