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

27 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

Indexación Internacional (Artículo)

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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 -