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PRODUCTIVE AND PHYSICAL QUALITY PARAMETERS OF INTERCLONAL COCOA PROGENIES (THEOBROMA CACAO L.)
ArticleAbstract: This research was carried out at the Experimental Farm "La Represa", during the years 2012 to 2014.Palabras claves:COCOA, kernel quality, progenies, YieldAutores:Gregorio Humberto Vásconez Montúfar, Jaime Fabián Vera Chang, Leonela Alexandra Álvarez Coello, Sánchez Mora Fernando DavidFuentes:scopusUSE OF ENZYMES AND LEAVENING AGENTS AS A STRATEGY TO REDUCE THE PRESENCE OF CADMIUM IN THE FERMENTATION PROCESS OF Theobroma cacao L. ALMONDS
ArticleAbstract: Ecuador is one of the leading producers of fine aroma cocoa worldwide. In 2019, Ecuador became the lPalabras claves:Brewer’s yeast (Saccharomyces cerevisiae), Cadmium(Cd), Cocoa almonds, Enzymes, FermentationAutores:Centeno M.R.M., Jaime Fabián Vera Chang, Jaime Vera Chang, Lucio R.N.M., Mancheno C.I.F., Tello I.P.S.Fuentes:googlescopus