Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Laura Sabrina Ortiz Galeano"'
Autor:
Jorge Daniel Fonseca Blanco, Martha del Pilar López Hernandez, Laura Sabrina Ortiz Galeano, Jenifer Criollo Nuñez, María Denis Lozano Tovar
Publikováno v:
Coffee and Cocoa Research Journal, Vol 36, Iss 2 (2020)
Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation
Externí odkaz:
https://doaj.org/article/1e2bb8b267f24c4ea19b0488d38b98d7
Autor:
María Denis Lozano Tovar, Jorge Daniel Fonseca Blanco, Jenifer Criollo Nuñez, Martha del Pilar López Hernández, Laura Sabrina Ortiz Galeano
Publikováno v:
Coffee and Cocoa Research Journal, Vol 36, Iss 2 (2020)
Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation