Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.
Saved in:
| Title: | Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon. |
|---|---|
| Authors: | González, Andrés Felipe Ramírez1 (AUTHOR), García, Gustavo Adolfo Gutiérrez1,2 (AUTHOR), Polanía-Hincapié, Paola Andrea1,3 (AUTHOR), López, Luis Javier4 (AUTHOR), Suárez, Juan Carlos1,2 (AUTHOR) ju.suarez@udla.edu.co |
| Source: | PLoS ONE. 10/3/2024, Vol. 19 Issue 10, p1-20. 20p. |
| Database: | Academic Search Ultimate |
|
Full text is not displayed to guests.
Login for full access.
|
|
| ISSN: | 19326203 |
|---|---|
| DOI: | 10.1371/journal.pone.0306680 |
