Fermentation in fine cocoa type Scavina: change in standard quality as the effect of use of starters yeast in fermentation

Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Denise Sande Santos, Rachel Passos Rezende, Thalis Ferreira dos Santos, Eric de Lima Silva Marques, Adriana Cristina Reis Ferreira, Adriana Barros de Cerqueira e Silva, Carla Cristina Romano, Damião Wellington da Cruz Santos, João Carlos Teixeira Dias, João Dias Tavares Bisneto
Source: Food Chemistry - Category: Food Science Source Type: research