Sánchez Intriago, Isis Kirina(2023)EVALUACIÓN DEL EFECTO DEL PROCESO DE FERMENTACIÓN EN EL PERFIL DE COMPUESTOS NO VOLÁTILES Y FUNCIONALES DE CUATRO MATERIALES DE CACAO ECUATORIANO.Quevedo.UTEQ.84p.
The determination of the parameters; fat content, total flavonoid content, total polyphenol content and the determination of the fermentation index based on the loss of total polyphenol content, allow the existence of a genotypic differentiation in cocoa (Theobroma cacao. L). This differentiation ba...
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| Format: | bachelorThesis |
| Language: | spa |
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2023
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| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/8080 |
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