Datasets and codes supporting the article: "A mathematical model of cocoa bean fermentation" by Mauricio Moreno-Zambrano, Sergio Grimbs, Matthias S. Ullrich and Marc-Thorsten Hüt
Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide...
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Common...
In Ecuador, since 2005 in the northern Amazon, trinitario hybrid cacao mother plants characterized b...
Datasets and codes supporting the article: "A mathematical model of cocoa bean fermentation" by Maur...
Cocoa bean fermentation relies on the sequential activation of several microbial populations, trigge...
Online First Article (not assigned to an issue)Lab-scale systems modelling the spontaneous cocoa bea...
Cocoa bean fermentation relies on the sequential activation of several microbial populations, trigge...
At the same time that degradation of flavanols has been studied to optimize process conditions and s...
Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated wi...
Abstract Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high...
Abstract One of the factors that affect the quality of cocoa beans is post-harvest handling such as ...
The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being...
Abstract: Cocoa beans fermentation is an absolute requirement for the full development of chocolate ...
Fermentation is a critical step in the processing of high quality cocoa; however, the biochemistry b...
La fermentation du cacao qui conditionne la qualité aromatique du chocolat, commence par une étape d...
Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide...
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Common...
In Ecuador, since 2005 in the northern Amazon, trinitario hybrid cacao mother plants characterized b...
Datasets and codes supporting the article: "A mathematical model of cocoa bean fermentation" by Maur...
Cocoa bean fermentation relies on the sequential activation of several microbial populations, trigge...
Online First Article (not assigned to an issue)Lab-scale systems modelling the spontaneous cocoa bea...
Cocoa bean fermentation relies on the sequential activation of several microbial populations, trigge...
At the same time that degradation of flavanols has been studied to optimize process conditions and s...
Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated wi...
Abstract Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high...
Abstract One of the factors that affect the quality of cocoa beans is post-harvest handling such as ...
The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being...
Abstract: Cocoa beans fermentation is an absolute requirement for the full development of chocolate ...
Fermentation is a critical step in the processing of high quality cocoa; however, the biochemistry b...
La fermentation du cacao qui conditionne la qualité aromatique du chocolat, commence par une étape d...
Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide...
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Common...
In Ecuador, since 2005 in the northern Amazon, trinitario hybrid cacao mother plants characterized b...
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