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Ethnobiology of algarroba beer, the ancestral fermented beverage of the Wichí people of the Gran Chaco I: a detailed recipe and a thorough analysis of the process

Crossref DOI link: https://doi.org/10.1186/s42779-019-0028-0

Published Online: 2020-01-14

Published Print: 2020-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Herrera Cano, Anahí Naymé

Suárez, María Eugenia https://orcid.org/0000-0002-8349-7395
Funding

Funding for this research was provided by:

ANPCyT (PICT-2013-1633, PICT-2013-2190)

Secretaria de Ciencia y Tecnica, Universidad de Buenos Aires (UBACYT 20020170200233BA, UBACYT 20020150200191BA)
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Text and Data Mining valid from 2020-01-14

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Article History

Received: 28 July 2019

Accepted: 19 November 2019

First Online: 14 January 2020

Competing interests

: The authors declare that they have no competing interests.

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