Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa

od Castro-Alayo, Efraín M., Idrogo-Vásquez, Guillermo, Siche, Raúl, Cardenas-Toro, Fiorella P.
Wydane w Heliyon (2019)

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

od Medina-Mendoza, Marleni, Rodriguez-Pérez, Roxana J., Rojas-Ocampo, Elizabeth, Torrejón-Valqui, Llisela, Fernández-Jeri, Armstrong B., Idrogo-Vásquez, Guillermo, Cayo-Colca, Ilse S., Castro-Alayo, Efraín M.
Wydane w Heliyon (2021)