CARACTERÍSTICAS FISICOQUÍMICAS DE LA GRASA DE SEMILLA DE VEINTE CULTIVARES DE MANGO (Mangifera indica L.) EN COLOMBIA

by MARTHA DEL PILAR LÓPEZ HERNÁNDEZ, ANGÉLICA PIEDAD SANDOVAL ALDANA, JORGE ALBERTO VALENCIA MONTOYA
Published 2016-02-01

Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages

by Martha del Pilar López Hernández, Jenifer Criollo Núñez, María Soledad Hernández Gómez, María Denis Lozano Tovar

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

by Maria Denis Lozano Tovar, Geraldine Tibasosa, Carlos Mario González, Karen Ballestas Alvarez, Martha del Pilar Lopez Hernandez, Fernando Rodríguez Villamizar
Published 2020-12-01

Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

by Jorge Daniel Fonseca Blanco, Martha del Pilar López Hernandez, Laura Sabrina Ortiz Galeano, Jenifer Criollo Nuñez, María Denis Lozano Tovar
Published 2020-08-01