Ángel David Hernández-Amasifuen

Molecular Characterization of Microorganisms, Pectinolytic Potential and Volatile Compound Formation During Spontaneous Fermentation of Criollo Cacao (Theobroma cacao L.)

Spontaneous fermentation of Criollo cacao involves temporal changes in culturable microorganisms and in the volatile compound profile, with potential implications for the development of aroma-related characteristics. This study aimed to characterize culturable microorganisms, ass...