Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

Author:

Haruna LukemanORCID,Abano Ernest E.,Teye Ernest,Tukwarlba Isaac,Adu Stephen,Agyei Kesse J.,Kuma Eric,Yeboah Wilson,Lukeman MaryORCID

Publisher

Elsevier BV

Reference80 articles.

1. Ecological, economical and social perspectives on cocoa production worldwide;Franzen;Biodivers. Conserv.,2007

2. Ghana, wake up! China is exporting cocoa to Belgium;Ayebaefie,2021

3. Production of Cocoa Beans 2019/20 to 2021/22 Statistics,2022

4. Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids;Moreira;Food Res. Int.,2013

5. Manual for Cocoa Extention in Ghana;Cudjoe,2016

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