Fig. 3From: Ancestral Peruvian ethnic fermented beverage “Chicha” based on purple corn (Zea mays L.): unraveling the health-relevant functional benefitsTraditional processing of Chicha de Güiñapo (part 1): a mature purple corn ear, b purple corn kernels, c Partially germinated corn showing green seedlings, and d Milled germinated corn (Güiñapo)Back to article page