Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao ) beans-Reference-Cited by-同舟云学术

Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao ) beans

Published:2013-04-02 Issue:10 Volume:93 Page:2596-2604
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Romero-Cortes Teresa¹,Salgado-Cervantes Marco Antonio¹,García-Alamilla Pedro²,García-Alvarado Miguel Angel¹,del C Rodríguez-Jimenes Guadalupe¹,Hidalgo-Morales Madeleine¹,Robles-Olvera Víctor¹

Affiliation:

1. Unidad de Investigación y Desarrollo en Alimentos; Instituto Tecnológico de Veracruz; Av. Miguel Angel de Quevedo No. 2779, Col. Formando Hogar C.P. 91897 Veracruz Mexico

2. División Académica de Ciencias Agropecuarias; Universidad Juarez Autónoma de Tabasco; Carretera Villahermosa-Teapa Km. 25 Teapa Tabasco Mexico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6088/fullpdf

Reference39 articles.

1. Isolation and characterization of microorganisms involved in the fermentation of Trinidad's cacao beans;Ostovar;J Food Sci,1973

2. Cacao polyphenolic substances: Changes during fermentation;Forsyth;Biochem J,1952

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