Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.

Autor: Streule S; ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland., Freimüller Leischtfeld S; ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland., Galler M; Lindt & Sprüngli, Seestrasse 204, 8802 Kilchberg, Switzerland., Motzer D; ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland., Poulose-Züst M; ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland., Miescher Schwenninger S; ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Dec 30; Vol. 13 (1). Date of Electronic Publication: 2023 Dec 30.