The Influence of fermentation-like incubation on cacao seed testa and composition of testa associated mucilage
Because the testa of Theobroma cacao L. is a physical barrier for mass transfer of water and nutrients during germination, as well as in the fermentation process, analysis of the testa is necessary to understand these processes. This research deals with the morphological structure of the testa and i...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2021-01-01
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| Series: | Journal of Applied Botany and Food Quality |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/12988 |