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Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.11.108
Abstract: This study encompassed the lab-scale fermentation of cocoa beans in 300-g heaps under controlled laboratory conditions, in order to replicate the microbial dynamics and metabolomic changes that usually occur in large-scale spontaneous fermentations. Growth profiles…
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Keywords:
fermentation;
forcing fermentation;
cocoa;
lab scale ... See more keywords