Inoculum of a Native Microbial Starter Cocktail to Optimize Fine-Aroma Cocoa (<i>Theobroma cacao</i>) Bean Fermentation
Fine-aroma cocoa (<i>Theobroma cacao</i>) is one of Ecuador’s most iconic export products and comprises 63% of world production. Nevertheless, few advances have been made to improve fermentation processes that might benefit the development of chocolate’s organoleptic characteristics. The...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/13/10/2572 |