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Ordoñez, Elizabeth S., Quispe C, Yamily and García C, Luis F. Cuantificación de fenoles, antocianinas y caracterización sensorial de nibs y licor de cinco variedades de cacao, en dos sistemas de fermentación. Scientia Agropecuaria, Oct 2020, vol.11, no.4, p.473-481. ISSN 2077-9917

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Delgado, Jesica D. et al. Desarrollo de chocolate oscuro con nibs de cacao fermentado y no fermentado: polifenoles totales, antocianinas, capacidad antioxidante y evaluación sensorial. Scientia Agropecuaria, Oct 2018, vol.9, no.4, p.543-550. ISSN 2077-9917

· abstract in spanish | english · text in spanish

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