Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans.
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DOI: 10.1021/acs.jafc.2c06493
Abstract: Recently, moist incubation has been proposed as an alternative postharvest processing method for cocoa beans. During this treatment, unfermented and dried cocoa nibs are rehydrated with a lactic acid solution containing ethanol and subsequently incubated… read more here.
Keywords: fermented cocoa; cocoa; cocoa beans; influence aerobic ... See more keywords