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    Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability

    Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability by Nelly Ndee Mougang, Stephano Tambo Tene, Ronice Zokou, Hermann Arantes Foffe Kohole, Elsa Nguepi Solefack, Alix Ntongme Mboukap, Arnellie Archelle Foudjin Abaoabo, Hilaire Macaire Womeni

    Published 2024-12-01
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