EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE

Authors: Rivera Fernández, Rubén Darío; Barrera Álvarez, Alexandra Elizabeth; Guzmán Cedeño, Ángel Monserrate; Medina Quinteros, Hugo Nolti; Casanova Ferrín, Lola Margarita; Peña Galeas, Mayra Mercedes; Nivela Morante, Pedro Eduardo

Format: Article

Status: publishedVersion

Description

Publication Year: 2012

Language: eng

Topic: FERMENTADORES
FERMENTACIÓN
POLIFENOLES
ALCALOIDES
ACIDEZ VOLÁTIL
CALIDAD DEL CACAO
FERMENTERS
FERMENTATION
POLYPHENOLS
ALKALOIDS
VOLATILE ACIDITY
COCOA QUALITY.

Repository: Revista Ciencia y Tecnología

Get full text: https://revistas.uteq.edu.ec/index.php/cyt/article/view/120

Rights: openAccess

License: https://creativecommons.org/licenses/by-nc-sa/4.0