Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

En este artc̕ulo se discuten los efectos de la adicin̤ de un inc̤ulo de Saccharomyces cerevisiae var. Chevalieri sobre la fermentacin̤ de granos de cacao. Se midi ̤la dinm̀ica de la concentracin̤ de levadura, los compuestos azucarados de la pulpa y los productos metabl̤icos durante la reaccin̤. Las...

Cijeli opis

Bibliografski detalji

Daljnji autori:	Cempaka Laras, Aliwarga Lienda, Purwo Susanto, Penia Kresnowati Made Tri Ari, ITB Journal
Format:	Knjiga
Jezik:	engleski
Teme:	Cacao Agroindustria Levaduras Agro-industry Yeast Fermentacin̤ de cacao Inc̤ulo de levadura Degradacin̤ de la pulpa Cocoa fermentation Yeast inoculum Pulp degradation
Online pristup:	Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!