Open AccessInduction of rhizobium japonicum in the fermentative mass of two varieties of cacao (Theobroma Cacao L.) as a strategy for the decrease of cadmium
Author(s) -
Jaime Vera Chang,
Luis Humberto Vásquez Cortez,
Cyntia Yadira Erazo Solórzano,
Frank Intriago Flor
Publication year - 2022
Publication title -
international journal of health sciences (ijhs) (en línea)
Language(s) - English
Resource type - Journals
eISSN - 2550-6978
pISSN - 2550-696X
DOI - 10.53730/ijhs.v6ns3.8672
Subject(s) - theobroma , fermentation , aroma , cadmium , food science , chemistry , solid state fermentation , brix , sensory analysis , horticulture , biology , sugar , organic chemistry