Tuesta-Occ, M.L.; Calderón-DÃaz, E.J.; Mori-Mestanza, D.; Pérez-Ramos, H.A.; Pajuelo-Muñoz, A.J.; Castro-Alayo, E.M.; Balcázar-Zumaeta, C.R.
Effect of Adding Citrus Fruits on the Behavior of Reducing Sugars During the Fermentation of Criollo Cocoa Beans. Processes 2025, 13, 2834.
https://doi.org/10.3390/pr13092834
AMA Style
Tuesta-Occ ML, Calderón-DÃaz EJ, Mori-Mestanza D, Pérez-Ramos HA, Pajuelo-Muñoz AJ, Castro-Alayo EM, Balcázar-Zumaeta CR.
Effect of Adding Citrus Fruits on the Behavior of Reducing Sugars During the Fermentation of Criollo Cocoa Beans. Processes. 2025; 13(9):2834.
https://doi.org/10.3390/pr13092834
Chicago/Turabian Style
Tuesta-Occ, Mery L., Edward J. Calderón-DÃaz, Diner Mori-Mestanza, Harvey A. Pérez-Ramos, Alexa J. Pajuelo-Muñoz, EfraÃn M. Castro-Alayo, and César R. Balcázar-Zumaeta.
2025. "Effect of Adding Citrus Fruits on the Behavior of Reducing Sugars During the Fermentation of Criollo Cocoa Beans" Processes 13, no. 9: 2834.
https://doi.org/10.3390/pr13092834
APA Style
Tuesta-Occ, M. L., Calderón-DÃaz, E. J., Mori-Mestanza, D., Pérez-Ramos, H. A., Pajuelo-Muñoz, A. J., Castro-Alayo, E. M., & Balcázar-Zumaeta, C. R.
(2025). Effect of Adding Citrus Fruits on the Behavior of Reducing Sugars During the Fermentation of Criollo Cocoa Beans. Processes, 13(9), 2834.
https://doi.org/10.3390/pr13092834
