Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia
Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation is inconsistent. Taking into account that the fer...
Na minha lista:
| Principais autores: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Indonesian Coffee and Cocoa Research Institute
2020-08-01
|
| Colecção: | Coffee and Cocoa Research Journal |
| Assuntos: | |
| Acesso em linha: | https://www.ccrjournal.com/index.php/ccrj/article/view/438 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|