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Page 1
Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization.
Foods. 2023 Sep 1;12(17):3291. doi: 10.3390/foods12173291.
Foods. 2023.
PMID: 37685224
Free PMC article.
The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa.
Fernández-Romero E, Chavez-Quintana SG, Siche R, Castro-Alayo EM, Cardenas-Toro FP.
Fernández-Romero E, et al.
Antioxidants (Basel). 2020 Feb 9;9(2):146. doi: 10.3390/antiox9020146.
Antioxidants (Basel). 2020.
PMID: 32050504
Free PMC article.
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