Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil

Jaqueline Fontes Moreau Cruz; Paula Bacelar Leite; Sergio Eduardo Soares; Eliete da Silva Bispo

doi:10.5897/AJB2013.12122

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12488

Full Length Research Paper

Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil

Jaqueline Fontes Moreau Cruz, Paula Bacelar Leite, Sergio Eduardo Soares and Eliete da Silva Bispo*

Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia, Salvador, Bahia, Brazil.
Email: [email protected]

Article Number - E938FF627675
Vol.12(33), pp. 5218-5225 , August 2013
https://doi.org/10.5897/AJB2013.12122

Accepted: 31 July 2013
Published: 14 August 2013

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Biotechnology

Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil

Jaqueline Fontes Moreau Cruz, Paula Bacelar Leite, Sergio Eduardo Soares and Eliete da Silva Bispo*

African Journal of
Biotechnology