Figure 1d. The mean values of total acidity of the cotyledons varied with the fermentation time

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