Microbiological Activity Affects Post-Harvest Quality of Cocoa (<i>Theobroma cacao</i> L.) Beans
Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in pre-conditioning after they are harvested, inc...
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| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2023-07-01
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| Saila: | Horticulturae |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2311-7524/9/7/805 |
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