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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.
Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries.
Rojas-Ocampo E, Torrejón-Valqui L, Muñóz-Astecker LD, Medina-Mendoza M, Mori-Mestanza D, Castro-Alayo EM.
Rojas-Ocampo E, et al.
Heliyon. 2021 Aug 13;7(8):e07787. doi: 10.1016/j.heliyon.2021.e07787. eCollection 2021 Aug.
Heliyon. 2021.
PMID: 34430752
Free PMC article.
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Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp.
Balcázar-Zumaeta CR, Castro-Alayo EM, Medina-Mendoza M, Muñoz-Astecker LD, Torrejón-Valqui L, Rodriguez-Perez RJ, Rojas-Ocampo E, Cayo-Colca IS.
Balcázar-Zumaeta CR, et al. Among authors: rojas ocampo e.
Prev Nutr Food Sci. 2022 Dec 31;27(4):474-482. doi: 10.3746/pnf.2022.27.4.474.
Prev Nutr Food Sci. 2022.
PMID: 36721755
Free PMC article.
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