Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Lili Dahiana Becerra Garcia; Ruth Yolanda Ruiz Pardo; Maria Ximena Quintanilla Carvajal; Sebastián Escobar Parra

doi:10.1016/j.fbio.2023.102526

Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Título traducido de la contribución: Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Lili Dahiana Becerra Garcia (Estudiante de doctorado), Ruth Yolanda Ruiz Pardo (Director de tesis), Maria Ximena Quintanilla Carvajal (Segundo Autor), Sebastián Escobar Parra (Asesor de tesis)

Grupo de Investigación en Procesos Agroindustriales

agrosavi

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

26 Citas (Scopus)

Título traducido de la contribución	Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions
Idioma original	Indefinido/desconocido
Páginas (desde-hasta)	1-10
Número de páginas	9
Publicación	Food Bioscience
DOI	https://doi.org/10.1016/j.fbio.2023.102526
Estado	Publicada - 4 mar. 2023

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Artículo completo de investigación

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10.1016/j.fbio.2023.102526Licencia: CC BY-ND

https://www.sciencedirect.com/science/article/pii/s2212429223001773?via%3dihubLicencia: CC BY-ND

Citar esto

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title = "Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions",

author = "\{Becerra Garcia\}, \{Lili Dahiana\} and \{Ruiz Pardo\}, \{Ruth Yolanda\} and \{Quintanilla Carvajal\}, \{Maria Ximena\} and \{Escobar Parra\}, Sebasti{\'a}n",

year = "2023",

month = mar,

day = "4",

doi = "10.1016/j.fbio.2023.102526",

language = "Indefinido/desconocido",

pages = "1--10",

journal = "Food Bioscience",

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Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions. / Becerra Garcia, Lili Dahiana (Estudiante de doctorado); Ruiz Pardo, Ruth Yolanda (Director de tesis); Quintanilla Carvajal, Maria Ximena (Segundo Autor) et al.
En: Food Bioscience, 04.03.2023, p. 1-10.

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

TY - JOUR

T1 - Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

AU - Quintanilla Carvajal, Maria Ximena

A2 - Becerra Garcia, Lili Dahiana

A2 - Ruiz Pardo, Ruth Yolanda

A2 - Escobar Parra, Sebastián

PY - 2023/3/4

Y1 - 2023/3/4

U2 - 10.1016/j.fbio.2023.102526

DO - 10.1016/j.fbio.2023.102526

M3 - Artículo

SN - 2212-4306

SP - 1

EP - 10

JO - Food Bioscience

JF - Food Bioscience

ER -