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
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2025
|
| Subjects: | |
| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/8971 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag 
