The Influence of fermentation-like incubation on cacao seed testa and composition of testa associated mucilage

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...

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Bibliographic Details
Main Authors:	Claudia Bahmann, Thomas Rinas, Nicolas Niemenak, Elsa Hegmann, David Seigler, Bernward Bisping, Reinhard Lieberei
Format:	Article
Language:	English
Published:	Julius Kühn-Institut 2021-01-01
Series:	Journal of Applied Botany and Food Quality
Online Access:	https://ojs.openagrar.de/index.php/JABFQ/article/view/12988

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