1.
World J Microbiol Biotechnol
; 9(3): 381-2, 1993 May.
Artigo
em Inglês
| MEDLINE
| ID: mdl-24420048
RESUMO
The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.