Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation

Article

Abstract: Cacao demand is continuously increasing, and variations in cacao prices have been associated with th

Palabras claves:

aroma compounds, cacao bean fermentation, Nacional cacao, Trinitario cacao

Autores:

Cynthia Sulay Zambrano-Vera, Joel Tigrero-Vaca, Juan Manuel Cevallos-Cevallos, Liao H.L., Lorena Monserrate Maggi, María Gabriela Maridueña-Zavala, Mónica Prado-Lince

Fuentes:

google

scopus