Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes
L De Vuyst, F Leroy - FEMS Microbiology Reviews, 2020 - researchportal.vub.be
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …
[PDF][PDF] Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes
L De Vuyst, F Leroy - cris.vub.be
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …