Skip to main content
. 2022 Sep 8;13:941866. doi: 10.3389/fmicb.2022.941866

Figure 2.

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).