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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Những tác giả chính:	López Hernández, Martha del Pilar, Criollo Nuñez, Jenifer
Định dạng:	Online
Ngôn ngữ:	spa
Được phát hành:	Universidad Pedagógica y Tecnológica de Colombia 2022
Những chủ đề:	calidad, evaluación, propiedades, seguimiento, Theobroma cacao. quality, evaluation, properties, monitoring, Theobroma cacao.
Truy cập trực tuyến:	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140