CARACTERIZACIÓN DE LOS AZÚCARES PRESENTES EN EL MUCÍLAGO DE CACAO (Theobroma cacao L), OBTENIDOS MEDIANTE HIDRODESTILACIÓN
PEÑAFIEL HIDALGO, SANDRA ISABEL, VILLAROEL BASTIDAS, JOSÉ VICENTE
Оригинальная аннотация
This research focused on the impact of temperature on the concentration of sugars present in cocoa mucilage, specifically in the CCN-51 and Nacional varieties
Идентификаторы
Canonical: https://research.holos.house/w/db75a0c1-1a23-4a5e-bc30-a26c5131f0c4