Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm

Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria), each prod...

Descripción completa

Detalles Bibliográficos
Autores principales: Herrera-Rocha, Fabio, Cala, Mónica P., Aguirre Mejía, Jenny Lorena, Rodríguez-López, Claudia M., Chica, María José, Olarte, Héctor Hugo, Fernández-Niño, Miguel, Gonzalez Barrios, Andrés Fernando
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/PMC8578666/
https://www.ncbi.nlm.nih.gov/pubmed/34754023
http://dx.doi.org/10.1038/s41598-021-01427-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8578666/
https://www.ncbi.nlm.nih.gov/pubmed/34754023
http://dx.doi.org/10.1038/s41598-021-01427-8

Ejemplares similares