A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentation.
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| Title: | A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentation. |
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| Authors: | Lee, Andrew H.1, Neilson, Andrew P.1, O'Keefe, Sean F.1, Ogejo, Jactone Arogo2, Huang, Haibo1, Ponder, Monica1, Chu, Hyun Sik S.1, Jin, Qing1, Pilot, Guillaume3, Stewart, Amanda C.1 amanda.stewart@vt.edu |
| Source: | European Food Research & Technology. Feb2019, Vol. 245 Issue 2, p511-519. 9p. |
| Database: | Hospitality & Tourism Complete |
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| ISSN: | 14382377 |
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| DOI: | 10.1007/s00217-018-3171-8 |
