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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...

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Detalles Bibliográficos
Autores principales:	Castro-Alayo, Efraín M., Torrejón-Valqui, Llisela, Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
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

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