Figure 2
From: Dynamics of cocoa fermentation and its effect on quality
Moisture content of cocoa during fermentation carried out at three different locations: Antioquia, Huila, and Santander (a) shell and (b) beans.
Figure 2 | Scientific Reports
From: Dynamics of cocoa fermentation and its effect on quality
Moisture content of cocoa during fermentation carried out at three different locations: Antioquia, Huila, and Santander (a) shell and (b) beans.
