Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a con...

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Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Molecules
Päätekijät: Chagas Junior, Gilson Celso Albuquerque, Ferreira, Nelson Rosa, Andrade, Eloisa Helena de Aguiar, do Nascimento, Lidiane Diniz, de Siqueira, Francilia Campos, Lopes, Alessandra Santos
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI 2021
Aiheet:
Communication
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7827241/
https://ncbi.nlm.nih.gov/pubmed/33440885
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26020344
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