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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 21

Type: Article

DOI: 10.3390/FOODS12213924 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus