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Updated: Jun 17, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Published on: September 10, 2016

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剥皮,储存和发酵时间对加纳可可的发酵动力学和质量的影响

Stefanie Streule1, Amandine André1, Susette Freimüller Leischtfeld1

  • 1ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, 8820 Wädenswil, Switzerland.

Foods (Basel, Switzerland)
|August 29, 2024
PubMed
概括

机械剥皮可可豆可以去除17-20%的纸而不会损害豆的质量. 发酵动力学和液体感官概况不受影响,允许增加可可果的价值整合.

关键词:
可可豆 可可豆 可可豆可可液,可可液,可可液.关键的芳香化合物 关键的芳香化合物关键的味道化合物在收获后的收获后.纸的预先条件化质量评估质量评估的质量评估.感官分析是一种感官分析.

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