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Balcázar-Zumaeta CR, Pajuelo-Muñoz AJ, Trigoso-Rojas DF, Iliquin-Chavez AF, Fernández-Romero E, Yoplac I, Muñoz-Astecker LD, Rodríguez-Hamamura N, Maza Mejía 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

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 Rodríguez-Hamamura, Ily M. Maza Mejía, 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

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., Rodríguez-Hamamura, N., Maza Mejía, 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