Almond and cocoa production system: A necessary characterization

Article

Abstract: Theobroma cacao is a species that provides interesting conservation of biodiversity, allowing cultiv

Palabras claves:

cacao, COCOA, Desarrollo Sostenible, Evaluación Sensorial, Fermentacion, Fermentation, minerales, minerals, Sensory evaluation, Sustainable Development

Autores:

Alejandro I.A., Álvarez Escaleras Malena, Jaime Vera Chang

Fuentes:

scopus