VÁSQUEZ CORTEZ, Luis Humberto; CLAVIJO VELÁZQUEZ , Silvia Cristina; RODRÍGUEZ CEVALLOS, Sanyi Lorena; CARRILLO ZENTENO, Manuel Danilo; COELLO LOOR, Carol Daniela. Modulation of the sensory and chemical profiles of cocoa liquor (Theobroma cacao L.) through efficient microorganisms and fruit extracts in fermented beans of the CCN-51 and Nacional varieties. Salud, Ciencia y Tecnología, [S. l.], v. 5, p. 2509, 2025. DOI: 10.56294/saludcyt20252509. Disponível em: https://sct.ageditor.ar/index.php/sct/article/view/2509. Acesso em: 4 nov. 2025.