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Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization.
Balcázar-Zumaeta CR, Pajuelo-Muñoz AJ, Trigoso-Rojas DF, Iliquin-Chavez AF, Fernández-Romero E, Yoplac I, Muñoz-Astecker LD, Rodríguez-Hamamura N, Maza Mejía IM, Cayo-Colca IS, Chagas-Junior GCA, Maicelo-Quintana JL, Castro-Alayo EM. Balcázar-Zumaeta CR, et al. Among authors: fernandez romero e. Foods. 2023 Sep 1;12(17):3291. doi: 10.3390/foods12173291. Foods. 2023. PMID: 37685224 Free PMC article.
Amino acid profile behavior during the fermentation of Criollo cocoa beans.
Balcázar-Zumaeta CR, Fernández-Romero E, Lopes AS, Ferreira NR, Chagas-Júnior GCA, Yoplac I, López-Trigoso HA, Tuesta-Occ ML, Maldonado-Ramirez I, Maicelo-Quintana JL, Cayo-Colca IS, Castro-Alayo EM. Balcázar-Zumaeta CR, et al. Among authors: fernandez romero e. Food Chem X. 2024 May 18;22:101486. doi: 10.1016/j.fochx.2024.101486. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38840720 Free PMC article.