Impact of Spontaneous Fermentation on the Physicochemical and Sensory Qualities of Cacao
Fermentation is a fundamental technique that allows us to obtain high-quality cacao beans and derived products. Therefore, it is necessary to apply fermentation correctly to maximize product quality. Fermentation techniques vary by region and include piles, trays, wooden boxes, baskets, and platform...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/7/377 |
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