Optimization of cacao beans fermentation by native species and electromagnetic fields

Article

Abstract: Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively affect the fin

Palabras claves:

Anova, CCN51, Cocoa fermentation, electromagnetic field, response surface

Autores:

Jenny Ruales, Luis Alejandro Ramos-Guerrero, Luis Santiago Guerra, Tania María Guzmán-Armenteros, Weckx S.

Fuentes:

scopus