Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia

Post-harvest processes in cocoa beans are decisive for the development of specific flavors. However, these reactions are subject to the initial characteristics, making it important to know the different conditions that occur in each material, and thus ensure that the possible mixtures during ferment...

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Autores:

Tipo de recurso:

Fecha de publicación:

2022

Institución:

Universidad Pedagógica y Tecnológica de Colombia

Repositorio:

RiUPTC: Repositorio Institucional UPTC

Idioma:

spa

OAI Identifier:

oai:repositorio.uptc.edu.co:001/15349

Acceso en línea:

https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14140
https://repositorio.uptc.edu.co/handle/001/15349

Palabra clave:

calidad, evaluación, propiedades, seguimiento, Theobroma cacao.
quality, evaluation, properties, monitoring, Theobroma cacao.

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http://purl.org/coar/access_right/c_abf2