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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Εκδόθηκε σε:	Acta Agronómica
Κύριοι συγγραφείς:	Leidy Machado Cuellar, Claudia Mercedes Ordoñez Espinosa, Yimi Katherine Angel Sánchez, Lised Guaca Cruz, Juan Carlos Suárez Salazar
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Universidad Nacional de Colombia 2018
Θέματα:	Agrociencias
Διαθέσιμο 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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