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    Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans

    Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans by Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Wilson Yeboah, Kesse J. Agyei, Mary Lukeman

    Published 2024-01-01
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