Frontiers and New Trends in the Science of Fermented Food and Beverages

*Edited by Rosa Lidia Solís-Oviedo and Ángel de la Cruz Pech-Canul*

Published in London, United Kingdom

## *Supporting open minds since 2005*

Frontiers and New Trends in the Science of Fermented Food and Beverages http://dx.doi.org/10.5772/intechopen.73404 Edited by Rosa Lidia Solís-Oviedo and Ángel de la Cruz Pech-Canul

#### Contributors

Adekemi Adesulu-Dahunsi, Olatunde Samuel Dahunsi, Jose Luis Aleixandre-Tudo, Wessel Du Toit, Viduranga Waisundara, Nicoleta-Maricica Maftei, Waldir D. Estela-Escalante, Rosa Lidia Solís-Oviedo, David Ortega, Ángel De La Cruz Pech-Canul, Antonio Garcia-Triana, Jabulani Makhubele, Frans Koketso Matlakala, Enoch Rabotata, Iyabo Oladipo, Montserrat H. Iturriaga, Ramón Martínez-Peniche, Sofía M. Arvizu Medrano, Dalia E. Miranda Castilleja, Alejandro Aldrete Tapia, Lourdes Soto Muñoz, Nurudeen Olasupo, Chimezie Okorie

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#### Notice

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First published in London, United Kingdom, 2019 by IntechOpen eBook (PDF) Published by IntechOpen, 2019 IntechOpen is the global imprint of INTECHOPEN LIMITED, registered in England and Wales, registration number: 11086078, The Shard, 25th floor, 32 London Bridge Street London, SE19SG – United Kingdom Printed in Croatia

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Frontiers and New Trends in the Science of Fermented Food and Beverages Edited by Rosa Lidia Solís-Oviedo and Ángel de la Cruz Pech-Canul p. cm. Print ISBN 978-1-78985-495-4 Online ISBN 978-1-78985-496-1 eBook (PDF) ISBN 978-1-83962-049-2
