José M. Barat

Effects of Controlled Fermentation and Drying on the Physicochemical, Morphological, and Sensory Quality of Cocoa Beans from Clone FSV41

Abstract The growing demand for high-quality cocoa has driven improvements in postharvest processes with the aim of enhancing its physicochemical, sensory, and functional properties. In this context, the present study analysed the impact of controlling the fermentation and drying...