Cadmium migration from nib to testa during cacao fermentation is driven by nib acidification

Article

Abstract: Previous work has shown that cacao nib cadmium (Cd) concentrations decrease during fermentation, but

Palabras claves:

cacao, Cadmium, Fermentation, Laser ablation ICP-MS (LA-ICP-MS), Organic acids

Autores:

Delcour J.A., Doevenspeck J., Eduardo Gutiérrez, Helsen F., Mounicou S., Santner J., Smolders E., Vanderschueren R.

Fuentes:

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scopus