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pro vyhledávání: '"Fortina, Dea Korcari"'
Autor:
Fortina, Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia
Publikováno v:
Foods; Volume 12; Issue 2; Pages: 340
Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation paramet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::1b2b5ef2704423aa2477fdfaea582c68
