المؤلفون: María Alicia Peña González, Jennifer Pamela Ortiz Urgiles, Fernanda Alegría Santander Pérez, Marco Antonio Lazo Vélez, Rodrigo Sebastián Caroca Cáceres

المصدر: Brazilian Journal of Food Technology, Vol 26 (2023)

مصطلحات موضوعية: Cocoa bean, Modified fermentation, Proximal composition, Dynamics, Cocoa quality, Organic acids, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100425&lng=en&tlng=en; http://www.scielo.br/pdf/bjft/v26/1981-6723-bjft-26-e2023013.pdf; https://doaj.org/toc/1981-6723

URL الوصول: https://doaj.org/article/9eaf9e6a05944773acc8d11824459c00