Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia

Post-harvest processes in cocoa beans are decisive for the development of specific flavors. However, these reactions are subject to the initial characteristics, making it important to know the different conditions that occur in each material, and thus ensure that the possible mixtures during ferment...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	López Hernández, Martha del Pilar, Criollo Nuñez, Jenifer
Μορφή:	Online
Γλώσσα:	spa
Έκδοση:	Universidad Pedagógica y Tecnológica de Colombia 2022
Θέματα:	calidad, evaluación, propiedades, seguimiento, Theobroma cacao. quality, evaluation, properties, monitoring, Theobroma cacao.
Διαθέσιμο Online:	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140