Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization
Balcázar-Zumaeta, César R, Pajuelo-Muñoz, Alexa J, Trigoso-Rojas, Deisy F, Iliquin-Chavez, Angel F, Fernández-Romero, Editha, Yoplac, Ives, Muñoz-Astecker, Lucas D, Rodríguez-Hamamura, Nadia, Maza Mejía, Ily M, Cayo-Colca, Ilse S, Chagas-Junior, Gilson C. A, Maicelo-Quintana, Jorge L, Castro-Alayo, Efrain M
Published in Foods (01.09.2023)
Published in Foods (01.09.2023)
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