mezcal cuixe
Selected indexed studies
- Mezcal: A Review of Chemistry, Processing, and Potential Health Benefits. (Foods, 2025) [PMID:40282809]
- Mezcal Characterization Through Sensory and Volatile Analyses. (Foods, 2025) [PMID:39941993]
- Influence of taste sensitivity on preference and sensory perception of mezcal. (Food Res Int, 2024) [PMID:38448103]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Mezcal: A Review of Chemistry, Processing, and Potential Health Benefits. (2025) pubmed
- Mezcal Characterization Through Sensory and Volatile Analyses. (2025) pubmed
- Influence of taste sensitivity on preference and sensory perception of mezcal. (2024) pubmed
- Treatment of mezcal vinasses: a review. (2012) pubmed
- Mezcal worm in a bottle: DNA evidence suggests a single moth species. (2023) pubmed
- Chemistry of Mezcal: Volatile Profile of Artisanal Mezcal Made from Wild Agaves of Oaxaca. (2025) pubmed
- Microbial interactions in alcoholic beverages. (2022) pubmed
- Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native Saccharomyces cerevisiae to a Standardized Fermentation Must. (2025) pubmed
- Micropropagation of Agave angustifolia "Espadín" Used in the Production of Mezcal. (2024) pubmed
- Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana. (2008) pubmed