The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods

Ban-Koffi, L., Nielsen, D.S., Andersson, T., Owusu, M., Holzapfel, W.H., Teniola, O.D.

Идентификаторы

Canonical: https://research.holos.house/w/c6556442-8e95-4730-9260-5f1530325893

DOI: 10.1016/j.ijfoodmicro.2006.09.010