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

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...

书目详细资料
Main Authors:	López Hernández, Martha del Pilar, Criollo Nuñez, Jenifer
格式:	Online
语言:	spa
出版:	Universidad Pedagógica y Tecnológica de Colombia 2022
主题:	calidad, evaluación, propiedades, seguimiento, Theobroma cacao. quality, evaluation, properties, monitoring, Theobroma cacao.
在线阅读:	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140

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