Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes.

Autor: Leal GA Jr; Centro de Energia Nuclear na Agricultura, and Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Piracicaba, SP, Brazil., Gomes LH, Efraim P, de Almeida Tavares FC, Figueira A

Publikováno v: FEMS yeast research [FEMS Yeast Res] 2008 Aug; Vol. 8 (5), pp. 788-98. Date of Electronic Publication: 2008 Jul 08.