Efecto del estado de madurez, genotipo y localización geográfica sobre las características fisicoquímicas del grano de cacao durante la fermentación

An essential aspect of competing in the world market is the quality of the cocoa bean, which is influenced by different factors ranging from genetics to post-harvest processes. The aim of this research was to determine the effect of the maturity stage (2, 3, and 4), genotype (CCN51, ICS95, and TSH56...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Ingenieria y competividad 2023, Vol.25 (3)
Hauptverfasser:	Criollo Nuñez, Jenifer, Melo, Sandra, Lopez Hernandez, Martha DP
Format:	Artikel
Sprache:	spa
Schlagworte:	Análisis de alimentos Aroma Aroma de cacao Cocoa post Flavor Food analysis harvest Postcosecha de cacao Quality Sabor de cacao
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!