Inducción de Rhizobium japonicum en la masa fermentativa de dos variedades de cacao (Theobroma cacao L.) nacional y trinitario como estrategia para la disminución de cadmio.
Chocolate consumption at national and international level has a very high rate. To be exported must comply with Regulation 488/2014 of the European Union. The main goal of this research was to determine whether with Rhizobium japonicum application in fermentation there is a reduction of cadmium in c...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2021
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| Accesso online: | https://repositorio.uteq.edu.ec/handle/43000/6216 |
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