Exploring cocoa bean fermentation mechanisms by kinetic modelling
Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathematical model of cocoa bean fermentation we analyse...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Royal Society
2022-02-01
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| Series: | Royal Society Open Science |
| Subjects: | |
| Online Access: | https://royalsocietypublishing.org/doi/10.1098/rsos.210274 |