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    Impact of fermentation and drying on the bioactive compounds and physicochemical properties of four cacao genotypes in Northwestern Peru

    Impact of fermentation and drying on the bioactive compounds and physicochemical properties of four cacao genotypes in Northwestern Peru by Luz Quispe-Sanchez, Ives Yoplac, Manuel Alejandro Ix-Balam, Grobert A. Guadalupe, Manuel Oliva-Cruz, Denny Cortez, Jorge R. Díaz-Valderrama, Segundo G. Chavez

    Published 2025-06-01
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