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Updated: Feb 14, 2026

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

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启动培养诱导的发酵揭示了巴西亚马逊福拉斯特罗可可豆的成分和质量的基因型驱动的变异性

Giulia Victória Silva Lima1, Anne Suellen Oliveira Pinto2, Maria Glaucilene Dos Santos Correia1

  • 1Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará (UFPA), Guamá Science and Technology Park, Belém, Pará, Brazil.

Journal of food science
|February 13, 2026
PubMed
概括

使用初始培养的可可豆受控发酵仍然显示出由于基因型的显著差异. 了解这些遗传差异对于巴西亚马逊可可生产的一致质量至关重要.

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