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A mathematical model of cocoa bean fermentation
Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate’s flavour and ta...
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| Publicat a: | R Soc Open Sci |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Royal Society
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6227950/ https://ncbi.nlm.nih.gov/pubmed/30473841 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1098/rsos.180964 |
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