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Dinámica de los compuestos volátiles en el cacao nativo fino de aroma y el clon comercial CCN-51 durante el proceso de fermentación espontánea

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Repositorio Institucional Universidad Peruana Cayetano Heredia
Av. Honorio Delgado 430, Urb. Ingeniería, S.M.P. Lima - Perú.
Correo: repositorio.institucional@oficinas-upch.pe
Teléfono: (01) 319 000 anexo 201352

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