[HTML][HTML] Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans
WJ Morales-Rodriguez, J Morante-Carriel… - Journal of Agriculture …, 2024 - Elsevier
Theobroma cacao is a recognized crop worldwide within the market for raw materials or
processed products. Cocoa beans quality, industrial transformation and health benefits have …
processed products. Cocoa beans quality, industrial transformation and health benefits have …
Assessing the cadmium content of cacao crops in Arauca, Colombia
The district of Arauca is the second-largest producer of cacao in Colombia. However,
despite its quality, it faces issues for export due to levels of cadmium (Cd) higher than the …
despite its quality, it faces issues for export due to levels of cadmium (Cd) higher than the …
Evaluación de inóculos microbianos en el proceso de fermentación de cacaos especiales para la mitigación del contenido de cadmio en grano
J Hurtado Dávila - repositorio.unal.edu.co
El cacao colombiano es reconocido por los mercados internacionales como fino y de
aroma, característica que ha incrementado su valor comercial. Por tal razón, el cultivo de …
aroma, característica que ha incrementado su valor comercial. Por tal razón, el cultivo de …