Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and postharvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with r...
| Autores principales: | , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2023
|
| Materias: | |
| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/12387 |
Ejemplares similares: Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
- Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
- The effect of phenol on respiration in cacao seed cotyledon
- La fermentación de pequeñas muestras en investigaciones sobre el procesado del cacao
- Fortalecimiento de la implementación de prácticas de agricultura climáticamente inteligente (aci), en fincas cacaoteras ubicadas en cuatro (4) departamentos de Colombia
- La importancia de las sustancias polifenólicas en el mecanismo fisiológico de la resistencia de cacao (Theobroma cacao L.) a Phytophthora palmivora (Butl.) Butl.
- Contribution of local knowledge in cocoa (Theobroma cacao L.) to the well‑being of cocoa families in Colombia a response from the relationship