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

• Authors : Camargo ID; Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, La Suiza Research Center, Km 32 Route to Sea, 687527, Santander, Colombia. .; Rodriguez-Silva LG

Subjects: Cacao*/Cacao*/Cacao*/metabolism ; Fermentation* ; Cadmium*/Cadmium*/Cadmium*/metabolism

• Source: Scientific reports [Sci Rep] 2024 May 28; Vol. 14 (1), pp. 12254. Date of Electronic Publication: 2024 May 28.Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited

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