Molecular Characterization of Microorganisms, Pectinolytic Potential and Volatile Compound Formation During Spontaneous Fermentation of Criollo Cacao (Theobroma cacao L.).
- DOI
- 10.3390/foods15193462
- Published
- 2026 Sep 28
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15193462,
title = {Molecular Characterization of Microorganisms, Pectinolytic Potential and Volatile Compound Formation During Spontaneous Fermentation of Criollo Cacao (Theobroma cacao L.).},
author = {Alvites-Chuquizuta LL and Hernández-Amasifuen AD and Pérez-Ramos H and Auquiñivin-Silva EA and Quispe-Sanchez L and Medina-Mendoza M and Iliquin-Fernandez RE and Mena-Chacon LM and Culqui-Arce C and Cruzalegui RJ and Mori-Mestanza D},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15193462},
url = {https://doi.org/10.3390/foods15193462}
}RIS
TY - JOUR TI - Molecular Characterization of Microorganisms, Pectinolytic Potential and Volatile Compound Formation During Spontaneous Fermentation of Criollo Cacao (Theobroma cacao L.). AU - Alvites-Chuquizuta LL AU - Hernández-Amasifuen AD AU - Pérez-Ramos H AU - Auquiñivin-Silva EA AU - Quispe-Sanchez L AU - Medina-Mendoza M AU - Iliquin-Fernandez RE AU - Mena-Chacon LM AU - Culqui-Arce C AU - Cruzalegui RJ AU - Mori-Mestanza D PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15193462 UR - https://doi.org/10.3390/foods15193462 ER -
APA
LL, A., AD, H., H, P., EA, A., L, Q., M, M., RE, I., LM, M., C, C., RJ, C., & D, M. (2026). Molecular Characterization of Microorganisms, Pectinolytic Potential and Volatile Compound Formation During Spontaneous Fermentation of Criollo Cacao (Theobroma cacao L.).. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15193462
Source records
- pubmed · retrieved 2026-11-10T14:20:47.054Z