Evaluación de métodos fermentativos de cacao Nacional y CCN51 usando yute, cajas Rohan y microorganismos para mejorar propiedades sensoriales

This study evaluated the impact of two fermentation methods (Rohan boxes and jute bags) and three levels of mountain microbial induction (0%, 30%, and 60%) on the physicochemical and sensory properties of Ecuadorian cacao varieties Nacional and CCN51, using a three-factor experimental design. The re...

• Yazar: Cevallos Castillo, Carmen Anais (author)
• Materyal Türü: bachelorThesis
• Baskı/Yayın Bilgisi: 2025
• Konular: Precursores de aroma; Capacidad antioxidante; Evaluación sensorial; Fermentación dirigida; Variedades de cacao
• Online Erişim: http://dspace.utb.edu.ec/handle/49000/18198