应用线性和非线性模型研究固态发酵可可壳的温度和pH行为

Proceedings of MOL2NET 2019, International Conference on Multidisciplinary Sciences, 5th edition Pub Date : 2019-11-12 DOI:10.3390/mol2net-05-06447

W. Caicedo, D. Viáfara, Manuel Pérez, Dunia Chávez, Andrea Guamán, Carolina Sócola, F. N. Ferreira

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引用次数: 1

摘要

应用线性和非线性模型研究固态发酵可可壳的温度和pH行为Willan Caicedo (orlando.caicedo@yahoo.es) c Derwin Viafara (dviafara@uea.edu.ec) b,曼努埃尔·佩雷斯(mperez@uea.edu.ec),查韦斯杜尼娅(dchavez@uea.edu.ec),安德里亚Guaman (agr20140094@uea.edu.ec) c卡Socola (agr20140104@uea.edu.ec) c,马萨诺伯特阿尔维斯费雷拉(felipe.alves@agroceres.com) d

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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.)

Application of linear and nonlinear models for the temperature and pH behavior of a solid state fermented cocoa shell (Theobroma cacao L.) Willan Caicedo (orlando.caicedo@yahoo.es) a,c , Derwin Viáfara (dviafara@uea.edu.ec) b , Manuel Pérez (mperez@uea.edu.ec) a , Dunia Chávez (dchavez@uea.edu.ec) a , Andrea Guamán (agr20140094@uea.edu.ec) c , Carolina Sócola (agr20140104@uea.edu.ec) c , Felipe Norberto Alves Ferreira (felipe.alves@agroceres.com) d

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Proceedings of MOL2NET 2019, International Conference on Multidisciplinary Sciences, 5th edition

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