Analysis of the main components of the aguamiel produced by the maguey-pulquero (Agave mapisaga) throughout the harvest period

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 10, 2008, Pages 3682-3687

  Ortiz Basurto, Rosa Isela ^a,b   Pourcelly, Gerald ^a   Doco, Thierry ^c   Williams, Pascale ^c   Dormer, Manuel ^c   Belleville, Marie Pierre ^a  

^a INSTITUT CHARLES GERHARDT   (France)

^b Universidad Tecnolõgica de Tecamachalco   (Mexico)

^c MONTPELLIER SUPAGRO   (France)

Author keywords

Agave spp. (A. mapisaga); Aguamiel (maguey pulquero sap); Amino acids; Fructans; Fructo oligosaccharides

Indexed keywords

AMINO ACID; FRUCTAN; IDOLAX; OLIGOSACCHARIDE; PROBIOTIC AGENT;

AGAVE; ARTICLE; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; PHYSICAL CHEMISTRY; PLANT STEM;

AGAVE; AMINO ACIDS; CHEMISTRY, PHYSICAL; FRUCTANS; OLIGOSACCHARIDES; PLANT STEMS; PROBIOTICS;

AGAVE; AGAVE ATROVIRENS;

EID: 45549093576     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072767h     Document Type: Article

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