Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

por 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.
Publicado 2023