Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization.
Balcázar-Zumaeta CR, Pajuelo-Muñoz AJ, Trigoso-Rojas DF, Iliquin-Chavez AF, Fernández-Romero E, Yoplac I, Muñoz-Astecker LD, Rodríguez-Hamamura N, Maza Mejía IM, Cayo-Colca IS, Chagas-Junior GCA, Maicelo-Quintana JL, Castro-Alayo EM.
Balcázar-Zumaeta CR, et al. Among authors: cayo colca is.
Foods. 2023 Sep 1;12(17):3291. doi: 10.3390/foods12173291.
Foods. 2023.
PMID: 37685224
Free PMC article.