Figure 1b. The mean values of pH of the pulp and cotyledons varied with the fermentation time. Symbols: ¢ and £, box N; ˜ and ™, box Y; p and r, box L; ¿ and ¯, box A; solid symbol for cotyledons and open symbol for pulp.

From

The Influence on Phenolic, Aroma Compounds, Rheological and Sensory Properties of Chocolates by Different Strains Inoculated Fermentation

Ying Chun Lin, Youk Meng Choong

Journal of Food and Nutrition Research. 2021, 9(3), 124-135 doi:10.12691/jfnr-9-3-4