المؤلفون: Stefanie Streule, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst, Susanne Miescher Schwenninger

المصدر: Foods, Vol 13, Iss 1, p 137 (2023)

مصطلحات موضوعية: cacao nacional, cocoa bean fermentation, post-harvesting techniques, fermentation device, fermentation time, pre-drying, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/1/137; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/c46cb92c356e4be6b3f3bd453a4ea694