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 post-harvest 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...

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Bibliographic Details
Main Authors:	Polanía-Hincapié, Paola Andrea, Suárez, Juan Carlos, Hernández, Héctor Eduardo, Ramón-Triana, Vivian Yorlady, Cuéllar-Álvarez, Liceth N, Casanoves, Fernando
Format:	Artículo
Language:	Inglés
Published:	MDPI 2024
Subjects:	Theobroma cacao\|\|Theobroma cacao\|\|Theobroma cacao\|\|Theobroma cacao Compuestos fenólicos\|\|phenolic compounds\|\|composto fenólico\|\|composé phénolique Antioxidantes\|\|antioxidants\|\|antioxidante\|\|antioxydant Colombia\|\|Colombia\|\|Colômbia\|\|Colombie Bromatología Sede Central ODS 15 - Vida de ecosistemas terrestres
Online Access:	https://repositorio.catie.ac.cr/handle/11554/12611

by Casanoves, Fernando, y otros investigadores más
Published 2023

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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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