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...

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Bibliographic Details
Main Authors:	Casanoves, Fernando, y otros investigadores más
Format:	Artículo
Language:	Inglés
Published:	MDPI 2023
Subjects:	Theobroma cacao\|\|Theobroma cacao\|\|Theobroma cacao\|\|Theobroma cacao Compuestos fenólicos\|\|phenolic compounds\|\|composto fenólico\|\|composé phénolique Antioxidantes\|\|antioxidants\|\|antioxidante\|\|antioxydant Fermentación\|\|fermentation\|\|fermentação\|\|fermentation Colombia\|\|Colombia\|\|Colômbia\|\|Colombie Antioxidant activity Sede Central ODS 15 - Vida de ecosistemas terrestres
Online Access:	https://repositorio.catie.ac.cr/handle/11554/12387

by Polanía-Hincapié, Paola Andrea, Suárez, Juan Carlos, Hernández, Héctor Eduardo, Ramón-Triana, Vivian Yorlady, Cuéllar-Álvarez, Liceth N, Casanoves, Fernando
Published 2024

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Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia

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