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    Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes

    Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes by Marleni Medina-Mendoza, Diner Mori-Mestanza, Roberth E. Iliquín-Fernández, Ilse S. Cayo Colca, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta

    Published 2025-08-01
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