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Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
- Andrés Felipe Ramírez González,
- Gustavo Adolfo Gutiérrez García,
- Paola Andrea Polanía-Hincapié,
- Luis Javier López,
- Juan Carlos Suárez
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- Published: October 3, 2024
- https://doi.org/10.1371/journal.pone.0306680
- See the preprint