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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2022
|
| 主題: | |
| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/1875 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽