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...
| 主要な著者: | , |
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| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad Pedagógica y Tecnológica de Colombia
2022
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| オンライン･アクセス: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140 |
