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Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador
Chóez-Guaranda I,
Maridueña-Zavala M,
Quevedo A,
Quijano-Avilés M,
Manzano P,
et al.
(2024)
Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador.
PLOS ONE 19(3): e0298909.
https://doi.org/10.1371/journal.pone.0298909