Evaluation of different fermentation processes for use by small cocoa growers in mexico

The aim of this research was to evaluate four different cacao (Theobroma cacao L.) fermentation conditions and their effect on fermented bean quality, in order to be able to recommend the most suitable condition to producers in the municipality of Huimanguillo, Tabasco, Mexico. Fermentations were ca...

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Detalles Bibliográficos
Autores principales: Hernández‐ Hernández, C., López‐Andrade, Procopio Alejandro, Ramírez‐Guillermo, Miguel A., Guerra Ramírez, Diana, Caballero Pérez, Juan F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5011376/
https://www.ncbi.nlm.nih.gov/pubmed/27625772
http://dx.doi.org/10.1002/fsn3.333

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5011376/
https://www.ncbi.nlm.nih.gov/pubmed/27625772
http://dx.doi.org/10.1002/fsn3.333

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