Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation.
Sign Up to like & getrecommendations! 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… read more here.
Keywords: fermentation; forcing fermentation; cocoa; lab scale ... See more keywords