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Carolina Sócola
Carolina Sócola
Fermentation
Nonlinear system
Food science
Chemistry
Theobroma
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Application of linear and nonlinear models for the temperature and pH behavior of a solid state fermented cocoa shell ( Theobroma cacao L.)
2019
Willan Caicedo
Derwin Viafara
Manuel Pérez
Dunia Chávez
Andrea Guamán
Carolina Sócola
Felipe Norberto Alves Ferreira
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