Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical parameters, antioxidant profile, and volatile compounds...

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Detalles Bibliográficos
Autores principales: Balcázar-Zumaeta, César R., Pajuelo-Muñoz, Alexa J., Trigoso-Rojas, Deisy F., Iliquin-Chavez, Angel F., Fernández-Romero, Editha, Yoplac, Ives, Muñoz-Astecker, Lucas D., Rodríguez-Hamamura, Nadia, Maza Mejía, Ily M., Cayo-Colca, Ilse S., Chagas-Junior, Gilson C. A., Maicelo-Quintana, Jorge L., Castro-Alayo, Efrain M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487274/
https://www.ncbi.nlm.nih.gov/pubmed/37685224
http://dx.doi.org/10.3390/foods12173291

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487274/
https://www.ncbi.nlm.nih.gov/pubmed/37685224
http://dx.doi.org/10.3390/foods12173291

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