Cocoa and Coffee

By Sterling S. Thompson, K. Miller, Alex S. Lopez, N. Camu. 2007

191 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/32cdfdfcd068e0ca233e2ae0281430bce7c61dd2

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In Food Science

1. S. T. Guéhi
2. S. Dabonné

Citations in the corpus

• Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans (2010, background): “Turning beans induced aerobic conditions become aerobic leading to the growth of acetic acid bacteria (Thompson et al., 2001).”
• Biotechnological Applications of Acetic Acid Bacteria (2008, background): “BIOTECHNOLOGICAL APPLICATIONS OF ACETIC ACID BACTERIA 115 Cocoa seeds varying in quantities from 25 to 1,000 kg are heaped on a floor of plantain leaves (Lopez and Dimick, 1995; Thompson, Miller, and Lopez, 2001).”