Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador.

Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne

Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne.

Afiliação

Streule S; Zurich University of Applied Sciences (ZHAW), Institute of Food and Beverage Innovation, Food Biotechnology Research Group, Einsiedlerstrasse 31, 8820 Wädenswil, Switzerland.
Freimüller Leischtfeld S; Zurich University of Applied Sciences (ZHAW), Institute of Food and Beverage Innovation, Food Biotechnology Research Group, Einsiedlerstrasse 31, 8820 Wädenswil, Switzerland.
Galler M; Lindt Chocolate Competence Foundation, Seestrasse 204, 8802 Kilchberg, Switzerland.
Miescher Schwenninger S; Zurich University of Applied Sciences (ZHAW), Institute of Food and Beverage Innovation, Food Biotechnology Research Group, Einsiedlerstrasse 31, 8820 Wädenswil, Switzerland.

Heliyon ; 8(6): e09628, 2022 Jun.

Article em En | MEDLINE | ID: mdl-35756114

Palavras-chave

Cacao nacional; Cocoa bean fermentation; Fermentation in bags; Fermentation techniques; Sensory description

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE País/Região como assunto: America do sul / Ecuador Idioma: En Revista: Heliyon Ano de publicação: 2022 Tipo de documento: Article

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