Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan...

Descripción completa

Detalles Bibliográficos
Autores principales: Sari, Ariza Budi Tunjung, Fahrurrozi, Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Purwaningsih, Wanita, Yeyen Prestyaning, Lisdiyanti, Puspita, Perwitasari, Urip, Juanssilfero, Ario Betha, Rahayu, Endang Sutriswati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10024629/
https://www.ncbi.nlm.nih.gov/pubmed/36942196
http://dx.doi.org/10.1155/2023/5639081

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10024629/
https://www.ncbi.nlm.nih.gov/pubmed/36942196
http://dx.doi.org/10.1155/2023/5639081

Ejemplares similares