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    • Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia 

      Machado Cuellar, Leidy; Ordoñez Espinosa, Claudia Mercedes; Angel Sanchez, Katherine; Guaca Cruz, Lised; Suárez Salazar, Juan Carlos
      Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the ...
      Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica.