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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| פורמט: | Online |
| שפה: | spa |
| יצא לאור: |
Universidad Pedagógica y Tecnológica de Colombia
2022
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| גישה מקוונת: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140 |
