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Research Articles
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles
Claudia Ronquillo Blaua Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, Germany
https://orcid.org/0000-0002-1858-3668View further author information
Diego Escotoa Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, GermanyView further author information
, Mathias Hutzlera Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, GermanyCorrespondence[email protected]
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, View further author information
Martin Zarnkowa Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, GermanyView further author information
, Fritz Jacoba Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, GermanyView further author information
& Jose Paulo Sampaiob Department of Life Sciences, Faculty of Sciences and Technology, New University of Lisbon, Caparica, PortugalView further author information
Pages 66-77
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Received 25 Jun 2022, Accepted 15 Apr 2023, Published online: 14 Jun 2023
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