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498 积分 2024-09-24 加入
Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel
7天前
已完结
Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-north region
8天前
已完结
Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods
20天前
已完结
Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods
20天前
已完结
Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans
1个月前
已完结
Chemical and flavor profile changes of cocoa beans (Theobroma cacaoL.) during primary fermentation
1个月前
已完结
Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador
1个月前
已完结
Effect of farm and industrial processing on the amino acid profile of cocoa beans
2个月前
已完结
Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
2个月前
已完结
A defined microbial community reproduces attributes of fine flavour chocolate fermentation
2个月前
已完结
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