W. Caicedo, D. Viáfara, Manuel Pérez, Dunia Chávez, Andrea Guamán, Carolina Sócola, F. N. Ferreira
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引用次数: 1
Abstract
Application of linear and nonlinear models for the temperature and pH behavior of a solid state fermented cocoa shell (Theobroma cacao L.) Willan Caicedo (orlando.caicedo@yahoo.es) a,c , Derwin Viáfara (dviafara@uea.edu.ec) b , Manuel Pérez (mperez@uea.edu.ec) a , Dunia Chávez (dchavez@uea.edu.ec) a , Andrea Guamán (agr20140094@uea.edu.ec) c , Carolina Sócola (agr20140104@uea.edu.ec) c , Felipe Norberto Alves Ferreira (felipe.alves@agroceres.com) d
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