Article Versions Notes

Erazo Solorzano CY, Disca V, Muñoz-Redondo JM, Tuárez García DA, Sánchez-Parra M, Carrilo Zenteno MD, Moreno-Rojas JM, Rodríguez-Solana R. Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa. Foods. 2023; 12(5):1065. https://doi.org/10.3390/foods12051065

Erazo Solorzano, Cyntia Yadira, Vincenzo Disca, José Manuel Muñoz-Redondo, Diego Armando Tuárez García, Mónica Sánchez-Parra, Manuel Danilo Carrilo Zenteno, José Manuel Moreno-Rojas, and Raquel Rodríguez-Solana. 2023. "Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa" Foods 12, no. 5: 1065. https://doi.org/10.3390/foods12051065

Erazo Solorzano, C. Y., Disca, V., Muñoz-Redondo, J. M., Tuárez García, D. A., Sánchez-Parra, M., Carrilo Zenteno, M. D., Moreno-Rojas, J. M., & Rodríguez-Solana, R. (2023). Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa. Foods, 12(5), 1065. https://doi.org/10.3390/foods12051065