Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa

Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), o...

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Detalles Bibliográficos
Autores principales: Erazo Solorzano, Cyntia Yadira, Disca, Vincenzo, Muñoz-Redondo, José Manuel, Tuárez García, Diego Armando, Sánchez-Parra, Mónica, Carrilo Zenteno, Manuel Danilo, Moreno-Rojas, José Manuel, Rodríguez-Solana, Raquel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001102/
https://www.ncbi.nlm.nih.gov/pubmed/36900586
http://dx.doi.org/10.3390/foods12051065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001102/
https://www.ncbi.nlm.nih.gov/pubmed/36900586
http://dx.doi.org/10.3390/foods12051065

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