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pro vyhledávání: '"Mery L. Tuesta-Occ"'
Autor:
César R. Balcázar-Zumaeta, Editha Fernández-Romero, Alessandra Santos Lopes, Nelson Rosa Ferreira, Gilson Celso Albuquerque Chagas-Júnior, Ives Yoplac, Heydi A. López-Trigoso, Mery L. Tuesta-Occ, Italo Maldonado-Ramirez, Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca, Efrain M. Castro-Alayo
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101486- (2024)
The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC)
Externí odkaz:
https://doaj.org/article/56db7b535aae446895b3c427300cae9e