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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| 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 |