Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans

Literals

• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85189019607&origin=inward
• dcterms:title
  • Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans
• dcterms:publisher
  • Journal of Agriculture and Food Research
• dcterms:contributor
• fabio:hasPublicationYear
  • 2024
• bibo:doi
  • 10.1016/j.jafr.2024.101126
• vivo:identifier
  • 2024-1513
• ou:eid
  • 2-s2.0-85189019607
• bibo:eissn
  • 2666-1543
• ou:tipoPublicacion
  • Article
• dcterms:creator
  • Morales-Rodriguez W.J.
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85189019607&origin=inward
• ou:vecesCitado
  • 3
• bibo:volume
  • 16

Typed Literals

• ou:openaccess
  • True (xsd:boolean)

Relations

• ou:publicadaEnRevista
  • Journal of Agriculture and Food Research

Inverse Relations

• Has related: ou:tienePublicacion
  • MARÍA JOSEFA BERNALTE GARCÍA