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...

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Xehetasun bibliografikoak

Egile Nagusiak:	López Hernández, Martha del Pilar, Criollo Nuñez, Jenifer
Formatua:	Online
Hizkuntza:	spa
Argitaratua:	Universidad Pedagógica y Tecnológica de Colombia 2022
Gaiak:	calidad, evaluación, propiedades, seguimiento, Theobroma cacao. quality, evaluation, properties, monitoring, Theobroma cacao.
Sarrera elektronikoa:	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140