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Optimization of cacao beans fermentation by native species and electromagnetic fields
ArticleAbstract: Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively affect the finPalabras claves:Anova, CCN51, Cocoa fermentation, electromagnetic field, response surfaceAutores:Jenny Ruales, Luis Alejandro Ramos-Guerrero, Luis Santiago Guerra, Tania María Guzmán-Armenteros, Weckx S.Fuentes:scopusTraditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity
ReviewAbstract: The development of early civilizations was greatly associated with populations’ ability to exploit nPalabras claves:cacao, champús, chicha, Coffee, microbial fermentation, Starter culture, traditional foodsAutores:Jenny Ruales, Juan Manuel Cevallos-Cevallos, Luis Santiago Guerra, Weckx S.Fuentes:googlescopus