Evaluation of the fermentation process and final quality of...

DYNA 2019 / 07 Vol. 86; Iss. 210

Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia.

Horta Tellez, Heidi Briggity, García Muñoz, Maria Cristina, Ceron Salazar, Ivonne Ximena, Sandoval Aldana, Angelica Piedad
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Volume:
86
Journal:
DYNA
DOI:
10.15446/dyna.v86n210.75814
Date:
July, 2019
File:
PDF, 1.74 MB
2019
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