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Lucas D Muñoz-Astecker

Showing results (1-10 of 4) with videos related to

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Heliyon|September 8, 2023
Food Technology forecasting: A based bibliometric update in functional chocolatesCésar R Balcázar-Zumaeta, Efraín M Castro-Alayo, Lucas D Muñoz-Astecker, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty reviewCésar R Balcázar-Zumaeta, Efraín M Castro-Alayo, Ilse S Cayo-Colca, et al.
Preventive Nutrition and Food Science|February 1, 2023
Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Araz&aacute; (<i>Eugenia stipitata</i>) PulpCésar R Balcázar-Zumaeta, Efraín M Castro-Alayo, Marleni Medina-Mendoza, et al.
Foods (Basel, Switzerland)|September 9, 2023
Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile CharacterizationCésar R Balcázar-Zumaeta, Alexa J Pajuelo-Muñoz, Deisy F Trigoso-Rojas, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Heliyon|September 8, 2023
Food Technology forecasting: A based bibliometric update in functional chocolatesCésar R Balcázar-Zumaeta, Efraín M Castro-Alayo, Lucas D Muñoz-Astecker, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty reviewCésar R Balcázar-Zumaeta, Efraín M Castro-Alayo, Ilse S Cayo-Colca, et al.
Preventive Nutrition and Food Science|February 1, 2023
Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Araz&aacute; (<i>Eugenia stipitata</i>) PulpCésar R Balcázar-Zumaeta, Efraín M Castro-Alayo, Marleni Medina-Mendoza, et al.
Foods (Basel, Switzerland)|September 9, 2023
Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile CharacterizationCésar R Balcázar-Zumaeta, Alexa J Pajuelo-Muñoz, Deisy F Trigoso-Rojas, et al.
Pageof 1