Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum
Marcelina María Mendoza Salazar, Olga Martínez, Maurem Paola Ardila Castañeda, Pilar Ximena Lizarazo Medina
Topics & Concepts
FermentationStarterFood scienceAromaIsoamyl acetateSensory analysisFlavorYeastOrganolepticBiologyEthyl acetateChemistryBiochemistryFood Chemistry and Fat AnalysisBiochemical and biochemical processesFermentation and Sensory Analysis