Figure 2.
Fermented foods (A) Caxiri (Miguel et al., 2015), (B) Taruba (Ramos et al., 2015), (C) Beijus (Google, license-free), (D) Maize chicha (Google, license-free), and (E) Llama charqui (Google, License free).
Fermented foods (A) Caxiri (Miguel et al., 2015), (B) Taruba (Ramos et al., 2015), (C) Beijus (Google, license-free), (D) Maize chicha (Google, license-free), and (E) Llama charqui (Google, License free).