Correlation between Electrical Conductivity and the Percentage of Fermented Beans for Peruvian CCN 51 Cocoa Beans

Documenti analoghi

• Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information
  di: Karen Sánchez
  Pubblicazione: (2021)
• Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil
  di: Adrielle Souza Leão MACEDO
  Pubblicazione: (2016)
• Composition and Thermogravimetric Characterization of Components of Venezuelan Fermented and dry Trinitario Cocoa Beans (Theobroma cacao L.): Whole Beans, Peeled Beans and Shells
  di: Aleida J. Sandoval
  Pubblicazione: (2019)
• Determination of the physical properties of fermented and dried Venezuelan Trinitrio cocoa beans (Theobroma cacao)
  di: Aleida J. Sandoval
  Pubblicazione: (2019)
• CHOCOLATES BEAN TO BAR E A COVID-19: UMA ANÁLISE DOS IMPACTOS DA PANDEMIA NA GESTÃO DE EMPRESAS DE CHOCOLATES ARTESANAIS BRASILEIRAS
  di: Mariana Bueno de Andrade Matos
  Pubblicazione: (2022)