Impact of New Fermentation Supports on the Quality of Cocoa Beans (Theobroma cacao L.) From Côte d’Ivoire
This study investigated the influence of various fermentation supports on cocoa bean quality, aiming to identify alternatives to banana leaves, which are facing scarcity issues. Supports tested included banana leaves (support used as a reference), palm leaves, cocoa pods, jute bags, polypropylene ta...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Wiley
2025-01-01
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| Serie: | Journal of Food Quality |
| Accesso online: | http://dx.doi.org/10.1155/jfq/2118517 |
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