How a unique environment sets Australian chocolate apart
University of Queensland research has shown microbes could give Australian-grown chocolate an edge in the global market. Working with growers in Far North Queensland, scientists found the cocoa fermentation process may have a bigger influence on the flavor of chocolate than the c
University of Queensland research has shown microbes could give Australian-grown chocolate an edge in the global market. Working with growers in Far North Queensland, scientists found the cocoa fermentation process may have a bigger influence on the flavor of chocolate than the c This story matters for Science & Discovery readers tracking student. Reported by phys.org. Read the full original at the source link below.
Originally reported by phys.org. StudentNews curates and briefs the science & discovery stories that matter. Our editorial policy →