Influence of fermentation on the quality of Fijian Theobroma cacao beans over two harvest seasons

IF 1.2 4区 农林科学 Q3 AGRONOMY New Zealand Journal of Crop and Horticultural Science Pub Date : 2024-05-30 DOI:10.1080/01140671.2024.2355965
Rupantri Nandika Raju, Julian Heyes, Richard Archer, Qun Chen
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引用次数: 0

Abstract

Theobroma cacao beans are cultivated in Fiji by smallholder farms in low volumes, mainly for export. Cocoa beans are often processed under ambient conditions by farmers and cocoa processors. Postha...
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来源期刊
CiteScore
2.90
自引率
7.70%
发文量
54
审稿时长
>36 weeks
期刊介绍: Scope of submissions: The New Zealand Journal of Crop and Horticultural Science publishes original research papers, review papers, short communications, book reviews, letters, and forum articles. We welcome submissions on biotechnology, entomology, plant nutrition, breeding and pathology, postharvest physiology, soil science, viticulture, biosecurity, new crop and horticultural products, and descriptions of new cultivar releases. The journal welcomes work on tree and field crops, and particularly encourages contributions on kiwifruit, apples and wine grapes.
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