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Material Type: Capítulo de Livro
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Tavern or Coyol Wine: A Beverage From Palm Sap With Biotechnological PotentialBiotechnological Progress and Beverage Consumption, 2019United States: Elsevier Science & TechnologyTexto completo disponível |
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Material Type: Capítulo de Livro
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Biotechnological Production of Oligosaccharides: Advances and ChallengesMuñiz‐Márquez, Diana B ; Contreras, Juan C ; Rodríguez, Raúl ; Mussatto, Solange I ; Teixeira, José A ; Aguilar, Cristóbal N Rai V, RavishankarAdvances in Food Biotechnology, 2015, p.381-392Chichester, UK: John Wiley & Sons LtdTexto completo disponível |
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Material Type: Capítulo de Livro
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Extraction of Bioactive Molecules through Fermentation and Enzymatic Assisted TechnologiesHigh Value Fermentation Products, Volume 1, 2019United States: John Wiley & Sons, IncorporatedTexto completo disponível |
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Material Type: Capítulo de Livro
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Metagenomics of Traditional BeveragesAdvances in Biotechnology for Food Industry, 2018, Vol.14United States: Elsevier Science & TechnologyTexto completo disponível |
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Material Type: Capítulo de Livro
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Essential Oils : A Natural Alternative to Combat Antibiotics ResistanceChávez-González, M.L ; Rodríguez-Herrera, R ; Aguilar, C.N Kon, Kateryna, MD, PhD ; Rai, Mahendra, PhDAntibiotic Resistance, 2016, p.227-237United States: Elsevier Science & TechnologyTexto completo disponível |
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Material Type: Capítulo de Livro
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Magnetic Separation of Nanobiostructured Systems for Innovation of Biocatalytic Processes in Food IndustryMartínez-Hernández, José ; Ramos-González, Rodolfo ; Sánchez-Ramírez, Jaquelina ; Aguilar-González, Cristóbal ; Vargas-Segura, Alejandra ; Segura-Ceniceros, Elda ; Ilyina, Anna ; Contreras-Esquivel, Juan ; Palacios-Ponce, SócratesNovel Approaches of Nanotechnology in Food, 2016, Vol.1, p.67-96United States: Elsevier Science & TechnologyTexto completo disponível |
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Material Type: Capítulo de Livro
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Enzyme technology for production of food ingredients and functional foodsValue-Addition in Food Products and Processing Through Enzyme Technology, 2021United States: Elsevier Science & TechnologyTexto completo disponível |
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Material Type: Capítulo de Livro
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Traditional Fermented Beverages in MexicoFermented Beverages, 2019United States: Elsevier Science & TechnologyTexto completo disponível |
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Material Type: Capítulo de Livro
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7 - Tavern or Coyol Wine: A Beverage From Palm Sap With Biotechnological PotentialCoutiño, Beatriz ; Flores, A.C. ; Vela-Gutiérrez, G. ; Sepúlveda, L. ; Aguilar, Cristóbal N. ; Chavez-Gonzalez, M. ; Rodríguez, RaúlBiotechnological Progress and Beverage Consumption, 2020, p.233-252Elsevier IncTexto completo disponível |
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Material Type: Capítulo de Livro
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Tuba, a Fermented and Refreshing Beverage From Coconut Palm SapNon-Alcoholic Beverages, 2019United States: Elsevier Science & TechnologyTexto completo disponível |