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Cited article:

A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process

Putri Maharani Shinta Dewi, Damat Damat, Ida Ekawati, Devi Dwi Siskawardani, Asmawati Asmawati, Budy Wiryono, Fasal Munsif, Budi Utomo

BIO Web Conf., 104 (2024) 00032

Published online: 2024-05-01

DOI: https://doi.org/10.1051/bioconf/202410400032

This article has been cited by the following article(s):

Formulation of functional cocoa liquor (Theobroma cacao) from raw and processed beans blend: physicochemical, phytochemical, sensory characteristics and in vitro antioxidant activity

Celine Blanche Mbadi Baleba, Rosane Matsinkou Soh, Wilfred Ngaha Damndja and Julien Armel Assiene Agamou
Discover Food 5 (1) (2025)
https://doi.org/10.1007/s44187-025-00488-2