USE OF ENZYMES AND LEAVENING AGENTS AS A STRATEGY TO REDUCE THE PRESENCE OF CADMIUM IN THE FERMENTATION PROCESS OF Theobroma cacao L. ALMONDS

Article

Abstract: Ecuador is one of the leading producers of fine aroma cocoa worldwide. In 2019, Ecuador became the l

Palabras claves:

Brewer’s yeast (Saccharomyces cerevisiae), Cadmium(Cd), Cocoa almonds, Enzymes, Fermentation

Autores:

Centeno M.R.M., Jaime Fabián Vera Chang, Jaime Vera Chang, Lucio R.N.M., Mancheno C.I.F., Tello I.P.S.

Fuentes:

google

scopus