Exploring cocoa bean fermentation mechanisms by kinetic modelling

Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathematical model of cocoa bean fermentation we analyse...

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Detalles Bibliográficos
Autores principales: Moreno-Zambrano, Mauricio, Ullrich, Matthias S., Hütt, Marc-Thorsten
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society 2022
Materias:
Mathematics
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8847890/
https://www.ncbi.nlm.nih.gov/pubmed/35223050
http://dx.doi.org/10.1098/rsos.210274

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8847890/
https://www.ncbi.nlm.nih.gov/pubmed/35223050
http://dx.doi.org/10.1098/rsos.210274

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