From the journal:

Sustainable Food Technology

Retraction: Microwave-assisted drying kinetics of cocoa pod husk (Theobroma cacao L.): physicochemical, techno-functional and phytochemical analysis

Esteban Jurado-Beizaga*a  

* Corresponding authors

a Department of Pharmacology, Bromatology and Toxicology, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos, Lima 15001, Peru
E-mail: esteban.jurado@unmsm.edu.pe

Abstract

Retraction of ‘Microwave-assisted drying kinetics of cocoa pod husk (Theobroma cacao L.): physicochemical, techno-functional and phytochemical analysis’ by Esteban Jurado-Beizaga et al., Sustainable Food Technol., 2026, Advance Article, https://doi.org/10.1039/d5fb00565e.

About
Cited by
Related
Download options Please wait...

Associated articles

Article information

DOI
https://doi.org/10.1039/D6FB90004F
Article type
Retraction
Submitted
11 Mar 2026
Accepted
11 Mar 2026
First published
19 Mar 2026
This article is Open Access
Creative Commons BY license

Sustainable Food Technol., 2026, Advance Article

Permissions

Request permissions

Retraction: Microwave-assisted drying kinetics of cocoa pod husk (Theobroma cacao L.): physicochemical, techno-functional and phytochemical analysis

E. Jurado-Beizaga, Sustainable Food Technol., 2026, Advance Article , DOI: 10.1039/D6FB90004F

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements