Cocoa Fermentation
1995; Springer Nature; Linguagem: Inglês
10.1002/9783527620920.ch14
ISSN2331-3684
AutoresAlex S. López, Paul S. Dimick,
Tópico(s)Microbial Metabolic Engineering and Bioproduction
ResumoChapter 14 Cocoa Fermentation Alex S. Lopez, Alex S. Lopez Itabuna, Bahia 45600–000, Brazil and University Park, PA 16802, USASearch for more papers by this authorPaul S. Dimick, Paul S. Dimick University Park, PA 16802, USASearch for more papers by this author Alex S. Lopez, Alex S. Lopez Itabuna, Bahia 45600–000, Brazil and University Park, PA 16802, USASearch for more papers by this authorPaul S. Dimick, Paul S. Dimick University Park, PA 16802, USASearch for more papers by this author Book Editor(s):Prof. Dr. H.-J. Rehm, Prof. Dr. H.-J. Rehm Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 MünsterSearch for more papers by this authorDr. G. Reed, Dr. G. Reed 2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USASearch for more papers by this author First published: 10 August 1995 https://doi.org/10.1002/9783527620920.ch14Citations: 18 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Summary This chapter contains sections titled: Introduction The Cocoa Fruit Cocoa Processing The Biochemistry of Fermentation Measurement of Fermentation Development of Flavor Conclusion References Citing Literature Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition RelatedInformation
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