Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés Felipe Ramírez González, Gustavo Adolfo Gutiérrez García, Paola Andrea Polanía-Hincapié, Luis Javier López-Giraldo, Juan Carlos Suárez
This study examines how fermentation affects the physicochemical and sensory properties of cocoa beans in Colombian Amazon processing plants.
PLoS ONE · Oct 3, 2024Peer-reviewedBiochemistry