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Formación del aroma del cacao Criollo (Theobroma cacao L.) en función del tratamiento poscosecha en Venezuela Aroma formation of Criollo cocoa (Theobroma cacao L.) in function of the post-harvest treatment in Venezuela
2009
To characterize the fermentation roles and dried, a serial of essays were carried out as a part of a Cooperation Project relative to the aromatic quality of Criollo cocoa. Cocoas were fermented during 4 days in 60 cm
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