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...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2023-07-01
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| Sraith: | Horticulturae |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2311-7524/9/7/805 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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