Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (theobroma cacao) beans

International Food Research Journal

Volumn 20, Issue 4, 2013, Pages 1843-1853

  Afoakwa, E O ^a   Kongor, J E ^a   Takrama, J ^b   Budu, A S ^a  

^a UNIVERSITY OF GHANA   (Ghana)

^b New Tafo   (Ghana)

Author keywords

Acidification; Fermentation; Free fatty acids; Pod storage; Proteolysis; Pulp pre conditioning; Sugars; Theobroma cacao

Indexed keywords

EID: 84884687239     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (47)

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