Exploring cocoa bean fermentation mechanisms by kinetic modelling
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DOI: 10.1098/rsos.210274
Abstract: Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathematical model… read more here.
Keywords: bean fermentation; fermentation mechanisms; exploring cocoa; cocoa bean ... See more keywords