Add to ORKGTesis doctoral en período de exposición públicaDoctorado en Biotecnología y Bioprocesos Industriales (RD99/11) (8903
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Common...
El cacao colombiano se caracteriza por su alta calidad, sin embargo, se presentan dificultades tecno...
The aim of this study was to evaluate variation in the physical and chemical properties of fermented...
El objetivo de este estudio fue evaluar teóricamente la optimización del proceso fermentativo del ca...
Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide...
In Ecuador, since 2005 in the northern Amazon, trinitario hybrid cacao mother plants characterized b...
Online First Article (not assigned to an issue)Lab-scale systems modelling the spontaneous cocoa bea...
The aim of this study was to evaluate variation in the physical and chemical properties of fermented...
Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve ...
Abstract One of the factors that affect the quality of cocoa beans is post-harvest handling such as ...
Cocoa fermentation was monitored at the IDIAF (Instituto Dominicano de Investigaciones Agropecuarias...
Abstract The use of cacao, in its familiar food and beverage form, dates back about 3,800 years. By ...
Dried cocoa beans non-fermented have a rest of pulp was attached to the seed coat. The rest of pulp ...
Microbial activity involved in the cocoa beans fermentation process is essential to maintain and imp...
The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95...
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Common...
El cacao colombiano se caracteriza por su alta calidad, sin embargo, se presentan dificultades tecno...
The aim of this study was to evaluate variation in the physical and chemical properties of fermented...
El objetivo de este estudio fue evaluar teóricamente la optimización del proceso fermentativo del ca...
Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide...
In Ecuador, since 2005 in the northern Amazon, trinitario hybrid cacao mother plants characterized b...
Online First Article (not assigned to an issue)Lab-scale systems modelling the spontaneous cocoa bea...
The aim of this study was to evaluate variation in the physical and chemical properties of fermented...
Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve ...
Abstract One of the factors that affect the quality of cocoa beans is post-harvest handling such as ...
Cocoa fermentation was monitored at the IDIAF (Instituto Dominicano de Investigaciones Agropecuarias...
Abstract The use of cacao, in its familiar food and beverage form, dates back about 3,800 years. By ...
Dried cocoa beans non-fermented have a rest of pulp was attached to the seed coat. The rest of pulp ...
Microbial activity involved in the cocoa beans fermentation process is essential to maintain and imp...
The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95...
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Common...
El cacao colombiano se caracteriza por su alta calidad, sin embargo, se presentan dificultades tecno...
The aim of this study was to evaluate variation in the physical and chemical properties of fermented...