Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability
The technological variability of post-harvest treatments affects the product's cocoa beans marketability and stability, requiring knowledge of the conditions to be applied to the matrix in order to guarantee quality. With this in mind, the aim of this work was to find the optimum conditions for post...
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| Autori principali: | , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2024-12-01
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| Serie: | Applied Food Research |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2772502224000726 |
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