Premium
The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview
Author(s) -
Chagas Junior Gilson Celso Albuquerque,
Ferreira Nelson Rosa,
Lopes Alessandra Santos
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14740
Subject(s) - starter , fermentation , pillar , food science , microbiology and biotechnology , biology , engineering , structural engineering
This graphical abstract reports quickly, the process of cocoa processing, from its harvest to the drying process. Also, linked to each stage, the main characteristics reported in each one.