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Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa ( Theobroma cacao ) beans
Romero-Cortes, Teresa, Salgado-Cervantes, Marco Antonio, García-Alamilla, Pedro, García-Alvarado, Miguel Angel, del C Rodríguez-Jimenes, Guadalupe, Hidalgo-Morales, Madeleine, Robles-Olvera, VíctorVolume:
93
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.6088
Date:
August, 2013
File:
PDF, 343 KB
english, 2013