Work

Comparison of the fermentation process of cocoa beans in different collection centers and its impact on the final quality

Year: 2025

Type: article

Abstract: fermentation process of cocoa beans in different collection centers and its impact on the final quality

Source: Agroindustrial science

DOI: 10.17268/agroind.sci.2025.03.01

Authors: Maria Ivonne Moreira Macías, Diana Carolina Cedeño Alcívar

Institutions: National University of Trujillo, Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

OpenAlex ID: W4415112897

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