Molecular Characterization of Microorganisms, Pectinolytic Potential and Volatile Compound Formation During Spontaneous Fermentation of Criollo Cacao (Theobroma cacao L.)

Alvites-Chuquizuta L, Hernández-Amasifuen A, Pérez-Ramos H, Auquiñivin-Silva E, Quispe-Sanchez L, Medina-Mendoza M, Iliquin-Fernandez R, Mena-Chacon L, Culqui-Arce C, Cruzalegui R, Mori-Mestanza D

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Canonical: https://research.holos.house/w/0de359cf-189f-4ef7-997f-f9ae261ebcc5