High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor
Camargo, Ivan D., Rodriguez-Silva, Lucero G., Carreño-Olejua, René, Montenegro, Andrea C., Quintana-Fuentes, Lucas F.
Published in Scientific reports (28.05.2024)
Published in Scientific reports (28.05.2024)
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Journal Article
Evaluation of the Fermentation Time on the Physical Characteristics of Cocoa ( Theobroma cacao L), Clones Fedecacao Tame 2, Fedecacao Lebrija 3 and Fedecacao Saravena 12 in the Town of San Vicente de Chucuri
Lucas F., Quintana Fuentes, Mariela, Hernandez, Maria E., Rivera, Edith, Moreno Martinez
Published in Advance journal of food science and technology (10.07.2018)
Published in Advance journal of food science and technology (10.07.2018)
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Journal Article
Evaluation of the Fermentation Time on the Physical Characteristics of Cocoa (Theobroma cacao L), Clones Fedecacao Tame 2, Fedecacao Lebrija 3 and Fedecacao Saravena 12 in the Town of San Vicente de Chucuri
Quintana Fuentes, Lucas F, Hernández, Mariela, Rivera, Maria E, Moreno Martinez, Edith
Published in Advance Journal of Food Science and Technology (10.07.2018)
Published in Advance Journal of Food Science and Technology (10.07.2018)
Get full text
Journal Article