Optimization of cacao beans fermentation by native species and electromagnetic fields
TM Guzmán-Armenteros, LA Ramos-Guerrero… - Heliyon, 2023 - cell.com
Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively
affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans …
affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans …