Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation

por Dulce, Velásquez-Reyes, Anne, Gschaedler, Manuel, Kirchmayr, Carlos, Avendaño-Arrazate, Jacobo, Rodríguez-Campos, Sergio de Jesús, Calva-Estrada, Eugenia, Lugo-Cervantes
Publicado 2021