Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a con...

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Detalles Bibliográficos
Autores principales: Chagas Junior, Gilson Celso Albuquerque, Ferreira, Nelson Rosa, Andrade, Eloisa Helena de Aguiar, do Nascimento, Lidiane Diniz, de Siqueira, Francilia Campos, Lopes, Alessandra Santos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827241/
https://www.ncbi.nlm.nih.gov/pubmed/33440885
http://dx.doi.org/10.3390/molecules26020344

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827241/
https://www.ncbi.nlm.nih.gov/pubmed/33440885
http://dx.doi.org/10.3390/molecules26020344

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