Balcázar-Zumaeta, C.R.; Pajuelo-Muñoz, A.J.; Trigoso-Rojas, D.F.; Iliquin-Chavez, A.F.; Fernández-Romero, E.; Yoplac, I.; Muñoz-Astecker, L.D.; RodrÃguez-Hamamura, N.; Maza MejÃa, I.M.; Cayo-Colca, I.S.;
et al. Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization. Foods 2023, 12, 3291.
https://doi.org/10.3390/foods12173291
AMA Style
Balcázar-Zumaeta CR, Pajuelo-Muñoz AJ, Trigoso-Rojas DF, Iliquin-Chavez AF, Fernández-Romero E, Yoplac I, Muñoz-Astecker LD, RodrÃguez-Hamamura N, Maza MejÃa IM, Cayo-Colca IS,
et al. Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization. Foods. 2023; 12(17):3291.
https://doi.org/10.3390/foods12173291
Chicago/Turabian Style
Balcázar-Zumaeta, César R., Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas, Angel F. Iliquin-Chavez, Editha Fernández-Romero, Ives Yoplac, Lucas D. Muñoz-Astecker, Nadia RodrÃguez-Hamamura, Ily M. Maza MejÃa, Ilse S. Cayo-Colca,
and et al. 2023. "Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization" Foods 12, no. 17: 3291.
https://doi.org/10.3390/foods12173291
APA Style
Balcázar-Zumaeta, C. R., Pajuelo-Muñoz, A. J., Trigoso-Rojas, D. F., Iliquin-Chavez, A. F., Fernández-Romero, E., Yoplac, I., Muñoz-Astecker, L. D., RodrÃguez-Hamamura, N., Maza MejÃa, I. M., Cayo-Colca, I. S., Chagas-Junior, G. C. A., Maicelo-Quintana, J. L., & Castro-Alayo, E. M.
(2023). Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization. Foods, 12(17), 3291.
https://doi.org/10.3390/foods12173291
