Fungal inhibition by lactic acid bacteria (LAB) is modulated in vitro by cocoa fermentation-related conditions: towards a biocontrol of fungi in processing cocoa.
| Autor: | Ouattara, Honoré G.1 Kidou1212@gmail.com, Ouattara1, Yao, Wilfried1, Ouattara, Hadja1, Germain, Karou1, Sebastien, Niamke1 |
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| Zdroj: | Emirates Journal of Food & Agriculture (EJFA). Sep2023, Vol. 35 Issue 9, p853-861. 9p. |
| Databáze: | Academic Search Ultimate |
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