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Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon

Crossref DOI link: https://doi.org/10.1007/s11694-022-01620-x

Published Online: 2022-09-20

Published Print: 2023-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Burbano-Cachiguango, Remigio Armando

Abreu-Naranjo, Reinier https://orcid.org/0000-0003-1048-7126
Caicedo-Vargas, Carlos Estuardo

Ramírez-Romero, César Andrés

Calero-Cárdenas, Andrés Santiago

Llumiquinga-Marcillo, Erika Magaly

Ruiz-Urigüen, Melany
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Text and Data Mining valid from 2022-09-20

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Article History

Received: 14 March 2022

Accepted: 6 September 2022

First Online: 20 September 2022

Declarations

:

: The authors declare no conflict of interest.

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