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Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222970/ https://www.ncbi.nlm.nih.gov/pubmed/35741966 http://dx.doi.org/10.3390/foods11121769 |