Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans-Reference-Cited by-同舟云学术

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Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans

Published:2024-06 Issue: Volume:16 Page:101126
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Morales-Rodriguez Wiston Javier^ORCID,Morante-Carriel Jaime,Herrera-Feijoo Robinson J.^ORCID,Ayuso-Yuste María Concepción^ORCID,Bernalte-García María Josefa

Publisher

Elsevier BV

Reference60 articles.

1. Protected designation of origin and sustainability characterization: the case of PDO cocoa Arriba;Moreno-Miranda;Agriculture,2019

2. Cultivo producción y utilización del cacao en el mundo,2023

3. Información Estadística Mensual,2023

4. Ecuador es el Primer Exportador de Cacao en Grano de América,2018

5. Calidad química del cacao (Theobroma cacao L.) tipo nacional de la parroquia Valle Hermoso – Ecuador;Morales-Rodríguez;Revista Ciencia y Tecnología,2024

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Alternative Fermentation Method of Cocoa Beans: The Use of Lactiplantibacillus Plantarum Subsp. Plantarum Hl-15 as Starter Culture and Valorization of Cocoa Pulp By-Product;2024

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