Table 4 Controlled temperature (T) profiles (°C) for 6 days (144 h) of fermentation.

From: High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor

Hour

T3

T1

T2

0

35

35

35

24

40

37

38

48

44

40

42

72

46

44

44

96

48

44

46

120

47

44

46

144

47

44

46

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