Calvo, A.M.; Montenegro, A.C.; Monroy, D.M.; Rodriguez-Silva, L.G.; Carreño-Olejua, A.R.; Camargo, I.D.
The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao. Foods 2025, 14, 1441.
https://doi.org/10.3390/foods14091441
AMA Style
Calvo AM, Montenegro AC, Monroy DM, Rodriguez-Silva LG, Carreño-Olejua AR, Camargo ID.
The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao. Foods. 2025; 14(9):1441.
https://doi.org/10.3390/foods14091441
Chicago/Turabian Style
Calvo, Ana M., Andrea C. Montenegro, Diana M. Monroy, Lucero G. Rodriguez-Silva, Ariel R. Carreño-Olejua, and Ivan D. Camargo.
2025. "The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao" Foods 14, no. 9: 1441.
https://doi.org/10.3390/foods14091441
APA Style
Calvo, A. M., Montenegro, A. C., Monroy, D. M., Rodriguez-Silva, L. G., Carreño-Olejua, A. R., & Camargo, I. D.
(2025). The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao. Foods, 14(9), 1441.
https://doi.org/10.3390/foods14091441