Efecto de la enzima transeliminasa sobre la calidad física y sensorial del grano de cacao

Cocoa is one of the crops with the greatest agricultural exploitation due to its great economic importance and is in great demand worldwide. The fermentation process under controlled conditions obtains the enzymes. In the cocoa fermentation process, the development of lactic bacteria is favored, whi...

• מחבר ראשי: López Saavedra, Maira Paola (author)
• מחברים אחרים: Morales Carranza, Rodolfo Eudaldo (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2022
• נושאים: CCN-51; Complejo nacional; Fermentación enzimática y característica física y sensorial
• גישה מקוונת: http://repositorio.espam.edu.ec/handle/42000/1875