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Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil.
Heliyon. 2021 Feb 2;7(2):e06154. doi: 10.1016/j.heliyon.2021.e06154. eCollection 2021 Feb.
Heliyon. 2021.
PMID: 33644458
Free PMC article.
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa.
Castro-Alayo EM, Idrogo-Vásquez G, Siche R, Cardenas-Toro FP.
Castro-Alayo EM, et al. Among authors: idrogo vasquez g.
Heliyon. 2019 Jan 29;5(1):e01157. doi: 10.1016/j.heliyon.2019.e01157. eCollection 2019 Jan.
Heliyon. 2019.
PMID: 30775565
Free PMC article.
Review.
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Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review.
Balcázar-Zumaeta CR, Castro-Alayo EM, Cayo-Colca IS, Idrogo-Vásquez G, Muñoz-Astecker LD.
Balcázar-Zumaeta CR, et al. Among authors: idrogo vasquez g.
Food Res Int. 2023 Jan;163:112190. doi: 10.1016/j.foodres.2022.112190. Epub 2022 Nov 19.
Food Res Int. 2023.
PMID: 36596129
Free article.
Review.
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