Use of phenolic compounds from cocoa pod-husks (Theobroma cacao l.) as inhibitors of salmonella spp. in fresh cheese produced in manabí, ecuador

Article

Abstract: Cocoa pod-husk is a by-product of cocoa processing, underutilized despite its phenolic compounds tha

Palabras claves:

Cheese, Cocoa pod-husk, Fine aroma cocoa, Growth curve, Measurement, PHENOLIC COMPOUNDS, Sensory evaluation

Autores:

Pablo Medrano, Stalin Santacruz Terán

Fuentes:

scopus