Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
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DOI: 10.3390/foods9040520
Abstract: The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and… read more here.
Keywords: cocoa beans; fermentation drying; biogenic amines; beans shells ... See more keywords