Quintana-Fuentes, L.F.; GarcÃa-Jerez, A.; RodrÃguez-Negrette, A.C.; Hoyos-Merlano, N.T.; Alvis-Bermúdez, A.
Impact of Spontaneous Fermentation on the Physicochemical and Sensory Qualities of Cacao. Fermentation 2025, 11, 377.
https://doi.org/10.3390/fermentation11070377
AMA Style
Quintana-Fuentes LF, GarcÃa-Jerez A, RodrÃguez-Negrette AC, Hoyos-Merlano NT, Alvis-Bermúdez A.
Impact of Spontaneous Fermentation on the Physicochemical and Sensory Qualities of Cacao. Fermentation. 2025; 11(7):377.
https://doi.org/10.3390/fermentation11070377
Chicago/Turabian Style
Quintana-Fuentes, Lucas Fernando, Alberto GarcÃa-Jerez, Ana Carolina RodrÃguez-Negrette, Nurys Tatiana Hoyos-Merlano, and Armando Alvis-Bermúdez.
2025. "Impact of Spontaneous Fermentation on the Physicochemical and Sensory Qualities of Cacao" Fermentation 11, no. 7: 377.
https://doi.org/10.3390/fermentation11070377
APA Style
Quintana-Fuentes, L. F., GarcÃa-Jerez, A., RodrÃguez-Negrette, A. C., Hoyos-Merlano, N. T., & Alvis-Bermúdez, A.
(2025). Impact of Spontaneous Fermentation on the Physicochemical and Sensory Qualities of Cacao. Fermentation, 11(7), 377.
https://doi.org/10.3390/fermentation11070377