Open AccessEvaluation of the Fermentation Time on the Physical Characteristics of Cocoa (Theobroma cacao L), Clones Fedecacao Tame 2, Fedecacao Lebrija 3 and Fedecacao Saravena 12 in the Town of San Vicente de Chucuri
Author(s) -
Quintana Fuentes Lucas F.,
Hernandez Mariela,
Rivera Maria E.,
Moreno Martinez Edith
Publication year - 2018
Publication title -
advance journal of food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2042-4876
pISSN - 2042-4868
DOI - 10.19026/ajfst.14.5892
Subject(s) - theobroma , fermentation , cocoa bean , biology , food science , horticulture
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