Microbiological and physicochemical performance of cocoa bean fermentations carried out in different systems and screening of yeast and bacteria strains toward development of a starter culture

Efraim, Priscilla, Silva, Irene Coelho da, Schwan, Rosane Freitas, Dias, Disney Ribeiro, Pereira, Gilberto Vinícius de Melo

fermentação cacau bactéria bacteria chocolate fermentation levedura

Идентификаторы

Canonical: https://research.holos.house/w/a154269d-e266-4465-8397-b8de37337791