Article Versions Notes

Ramos LH, Cisneros-Yupanqui M, Santisteban Soto DV, Lante A, Favaro L, Casella S, Basaglia M. Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol. Fermentation. 2023; 9(9):843. https://doi.org/10.3390/fermentation9090843

Ramos, Licelander Hennessey, Miluska Cisneros-Yupanqui, Diana Vanessa Santisteban Soto, Anna Lante, Lorenzo Favaro, Sergio Casella, and Marina Basaglia. 2023. "Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol" Fermentation 9, no. 9: 843. https://doi.org/10.3390/fermentation9090843

Ramos, L. H., Cisneros-Yupanqui, M., Santisteban Soto, D. V., Lante, A., Favaro, L., Casella, S., & Basaglia, M. (2023). Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol. Fermentation, 9(9), 843. https://doi.org/10.3390/fermentation9090843