CARACTERIZACIÓN MICROBIOLÓGICA DEL MUCÍLAGO DE DOS VARIEDADES DE CACAO NACIONAL Y CCN-51 (Theobroma cacao L)
The fermentation of cocoa (Theobroma cacao L.) is a key process in the formation of aromatic compounds, where the mucilage microbiota influences the quality of the fermented bean
Furkejuvvon:
| Váldodahkki: | |
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| Materiálatiipa: | bachelorThesis |
| Giella: | spa |
| Almmustuhtton: |
2025
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| Fáttát: | |
| Liŋkkat: | https://repositorio.uteq.edu.ec/handle/43000/8971 |
| Fáddágilkorat: |
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Lasit fáddágilkoriid | Čoahkkáigeassu: | The fermentation of cocoa (Theobroma cacao L.) is a key process in the formation of aromatic compounds, where the mucilage microbiota influences the quality of the fermented bean |
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