Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia
Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemic...
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| Pubblicato in: | Acta Agronómica |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidad Nacional de Colombia
2018
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=169959093006 https://www.redalyc.org/journal/1699/169959093006/ https://www.redalyc.org/journal/1699/169959093006/html/ https://www.redalyc.org/journal/1699/169959093006/169959093006.epub https://www.redalyc.org/journal/1699/169959093006/movil |
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