Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages
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DOI: 10.1590/0100-29452019010
Abstract: Abstract The physicochemical and microbiological dynamics during the fermentation phase of the CCN51 cocoa material was evaluated in three maturity stages (stage 2: 130-152 days after anthesis (DAA), stage 3: 153-174 DAA, and stage 4:… read more here.
Keywords: microbiological dynamics; three maturity; fermentation; maturity stages ... See more keywords