Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation

1. Guzmán-Armenteros, T.M.
2. Ruales, J.
3. Cuesta-Plúa, C.
4. Bravo, J.
5. Sinche, M.
6. Vera, E.
7. Vera, E.
8. Vargas-Jentzsch, P.
9. Ciobotă, V.
10. Ortega-Ojeda, F.E.
11. Proaño, A.
12. Echeverría, A.
13. Ramos-Guerrero, L.

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DOI: 10.3390/FOODS12213924 GOOGLE SCHOLAR lock_openOpen access editor

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