Microorganisms during cocoa fermentation: Systematic review

Article

Abstract: Introduction. Cocoa (Theobroma cacao L.) originates from Ecuador. It is one of the oldest foods in t

Palabras claves:

acetic acid, biochemistry, Fermentation, yeasts

Autores:

Caicedo-Jaramillo C.F., Edgar F. Landines-Vera, Roberto Ordoñez-Araque, Urresto-Villegas J.C.

Fuentes:

scopus