Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans
Author:
Affiliation:
1. Dept. of Food Science and Technology; Univ. of California; Davis CA U.S.A
Funder
Turkish Ministry of National Education
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12264/fullpdf
Reference141 articles.
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2. The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation simulating conditions;Adler;Appl Environ Microbiol,2014
3. Flavor formation and character in cocoa and chocolate: a critical review;Afoakwa;Crit Rev Food Sci Nutr,2008
4. Chemical composition and physical quality characteristics of Ghanian cocoa beans as affected by pulp pre-conditioning and fermentation;Afoakwa;J Food Sci Technol,2013
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