Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana

Paper Details

Authors:

Rahim Niikoi Kotey

Daniel Asomaning Odoom

P. Kumah

Joseph Oppong Akowuah

Esther Fobi Donkor

Emmanuel Quartey

Ebenezer Kofi Sam

James Owusu‐Kwarteng

Kwadwo Gyasi Santo

Fritz Kwami-Adala

Dennis Owusu Boateng

Publication Date: 2022-10-28

Food Chemistry and Fat AnalysisAgricultural and Biological SciencesFood ScienceLife Sciences

Read Paper

External Resources

View on DOI

Paper information is provided by public research databases. Summaries are generated to aid understanding and may not reflect the complete scope of the work. For the authoritative version, please refer to the original publication.