Sathian Boonkum

Temperature-Dependent Changes in Physicochemical Properties and Selected Bioactive Compounds During Controlled Fermentation of Cocoa Beans (Theobroma cacao)

Cocoa bean (Theobroma cacao L.) fermentation is an important postharvest process that influences the physicochemical characteristics and quality of cocoa beans. This study investigated the effects of controlled fermentation temperatures (15, 25, 35, and 45 °C) on physicochemical...