TY - GEN 
AU - Becerra, Lili Dahiana
AU - Quintanilla-Carvajal, María Ximena
AU - Escobar, Sebastián
AU - Ruiz, Ruth Y.
PY - 2023
SN - 22124292
UR - http://hdl.handle.net/10818/62538
AB - The quality demanded by consumers in the cocoa sector has led to carrying out the postharvest transformation of cocoa, directing efforts to highlight properties of cocoa beans, such as the content of bioactive compounds, due to its beneficial effects...
AB - La calidad demandada por los consumidores del sector cacaotero ha llevado a realizar la transformacion poscosecha del cacao, dirigiendo esfuerzos a resaltar propiedades de las semillas del cacao, como el contenido de compuestos bioactivos, por sus...
LA - eng
PB - Food Bioscience
KW - Bioactive compounds
KW - Cacao beans
KW - Organic acids
TI - Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions
DO - 10.1016/j.fbio.2023.102526
ER -