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Guzmán-Armenteros TM, Ruales J, Cuesta-Plúa C, Bravo J, Sinche M, Vera E, Vera E, Vargas-Jentzsch P, Ciobotă V, Ortega-Ojeda FE, et al. Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. Foods. 2023; 12(21):3924. https://doi.org/10.3390/foods12213924

Guzmán-Armenteros, Tania María, Jenny Ruales, Cristina Cuesta-Plúa, Juan Bravo, Marco Sinche, Edwin Vera, Edison Vera, Paul Vargas-Jentzsch, Valerian Ciobotă, Fernando E. Ortega-Ojeda, and et al. 2023. "Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation" Foods 12, no. 21: 3924. https://doi.org/10.3390/foods12213924

Guzmán-Armenteros, T. M., Ruales, J., Cuesta-Plúa, C., Bravo, J., Sinche, M., Vera, E., Vera, E., Vargas-Jentzsch, P., Ciobotă, V., Ortega-Ojeda, F. E., Proaño, A., Echeverría, A., & Ramos-Guerrero, L. (2023). Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. Foods, 12(21), 3924. https://doi.org/10.3390/foods12213924