Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof

por Van de Voorde, Dario, Díaz-Muñoz, Cristian, Hernandez, Carlos Eduardo, Weckx, Stefan, De Vuyst, Luc
Publicado 2023

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

por Díaz-Muñoz, Cristian, Van de Voorde, Dario, Comasio, Andrea, Verce, Marko, Hernandez, Carlos Eduardo, Weckx, Stefan, De Vuyst, Luc
Publicado 2021