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Yamile Jaramillo
Yamile Jaramillo
Grupo México
Food science
Postharvest
Fermentation
Fructose
Chemistry
3
Papers
10
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Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study
2020
Heliyon
Maritza Gil
Pablo Ruiz
Jairo Quijano
Julián Londoño-Londoño
Yamile Jaramillo
Vanessa Gallego
Frédéric J. Tessier
Rafael Notario
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Citations (4)
Matrix effect on quantification of sugars and mannitol developed during the postharvest of cocoa: an alternative method for traceability of aroma precursors by liquid chromatography with an evaporative detector
2019
Journal of Food Science and Technology-mysore
Maritza Gil
Sandra M. Llano
Yamile Jaramillo
Jairo Quijano
Julián Londoño-Londoño
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Chemometric approaches for postharvest quality tracing of cocoa: An efficient method to distinguish plant material origin
2019
Heliyon
Maritza A. Gil
Yamile Jaramillo
Carolina Bedoya
Sandra M. Llano
Vanessa Gallego
Jairo Quijano
Julián Londoño-Londoño
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Citations (4)
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