Effect of Fermentation Methods and Turning Interval on the Quality of Cocoa Beans (Theobroma cacao)
Crossref DOI link: https://doi.org/10.1007/s40003-024-00715-9
Published Online: 2024-04-09
Published Print: 2024-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Arulmari, R.
Visvanathan, R. http://orcid.org/0000-0001-5560-0503
Text and Data Mining valid from 2024-04-09
Version of Record valid from 2024-04-09
Article History
Received: 28 September 2023
Accepted: 20 February 2024
First Online: 9 April 2024
Declarations
:
: Authors declare that they have no conflict of interest.