Induction of effective microorganisms (EM) in the fermenting mass of cacao ( Theobroma cacao L.) and their impact on physicochemical and antioxidant characteristics

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Bibliographic Details
Main Author:	Frank Intriago Flor
Format:	Artículo científico
Language:	en
Published:	Universidad de Sonora 2024
Subjects:	Multidisciplinaria (Ciencias Naturales y Exactas) Cacao phenols antioxidant capacity effective microorganisms
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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