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Dynamics of cocoa fermentation and its effect on quality

Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa—and also the product’s homogen...

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Detalles Bibliográficos
Autores principales:	Calvo, Ana M., Botina, Blanca L., García, Maria C., Cardona, William A., Montenegro, Andrea C., Criollo, Jenifer
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8373873/ https://www.ncbi.nlm.nih.gov/pubmed/34408194 http://dx.doi.org/10.1038/s41598-021-95703-2

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