Improvement of the physicochemical and sensory characteristics of CCN51 cocoa through the addition of an enzyme and yeast during the fermentation process

This paper aims to improve the physical-chemical and sensorial characteristics of the cocoa CCN-51 with the addition of the enzima PPO (polyphenol oxidasa) and yeasts (Saccaromyces cerevisiae). A Complete Randomized Design (CRD) was used with eight treatments and three repetitions. The studied varia...

詳細記述

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書誌詳細
第一著者: Morales Rodríguez, Wiston Javier (author)
その他の著者: Vallejo Torres, Christian Amable (author), Sinche Bósquez, Paul David (author), Torres Navarrete, Yenny Guiselli (author), Vera Chang, Jaime Fabián (author), Anzules Cedeño, Edinson Daniel (author)
フォーマット: article
言語:spa
出版事項: 2016
主題:
オンライン・アクセス:https://revistas.uea.edu.ec/index.php/racyt/article/view/142
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