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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