Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation

Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magn...

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Detalles Bibliográficos
Autores principales: Guzmán-Armenteros, Tania María, Ruales, Jenny, Cuesta-Plúa, Cristina, Bravo, Juan, Sinche, Marco, Vera, Edwin, Vera, Edison, Vargas-Jentzsch, Paul, Ciobotă, Valerian, Ortega-Ojeda, Fernando E., Proaño, Andrés, Echeverría, Armando, Ramos-Guerrero, Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647436/
https://www.ncbi.nlm.nih.gov/pubmed/37959042
http://dx.doi.org/10.3390/foods12213924

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647436/
https://www.ncbi.nlm.nih.gov/pubmed/37959042
http://dx.doi.org/10.3390/foods12213924

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