The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao
The content of phenolic compounds can affect the quality of cacao beans (<i>Theobroma cacao</i> L). The variation in the concentration of these compounds is influenced by factors such as cacao variety, fermentation conditions, and temperature, which play a crucial role in the method of b...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1441 |
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