Improvement of cocoa beans fermentation by LAB starter addition
En este artc̕ulo se discuten los efectos de la adicin̤ de un inc̤ulo de bacterias acidolc̀ticas (LAB) a la fermentacin̤ de granos de cacao. Se analiz ̤la dinm̀ica de la poblacin̤ microbiana levadura, bacterias acidolc̀ticas, bacterias acidoacťicas, as ̕como los componentes azucarados, los productos...
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| Other Authors: | , , , |
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| Format: | Book |
| Language: | English |
| Subjects: | |
| Online Access: | Improvement of cocoa beans fermentation by LAB starter addition |
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