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Almond and cocoa production system: A necessary characterization
ArticleAbstract: Theobroma cacao is a species that provides interesting conservation of biodiversity, allowing cultivPalabras claves:cacao, COCOA, Desarrollo Sostenible, Evaluación Sensorial, Fermentacion, Fermentation, minerales, minerals, Sensory evaluation, Sustainable DevelopmentAutores:Alejandro I.A., Álvarez Escaleras Malena, Jaime Vera ChangFuentes: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