Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation
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DOI: 10.3390/foods11070915
Abstract: Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the formation of volatile-aroma compounds during fermentation remains unclear.… read more here.
Keywords: formation volatile; spp; cacao; fermentation ... See more keywords