The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview

Autor:	Nelson Rosa Ferreira, Alessandra Santos Lopes, Gilson Celso Albuquerque Chagas Junior
Rok vydání:	2020
Předmět:	Starter Fermentation Food science Biology Acetic acid bacteria biology.organism_classification Industrial and Manufacturing Engineering Food Science Diversity (business)
Zdroj:	International Journal of Food Science & Technology. 56:544-552
ISSN:	1365-2621 0950-5423
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0c6541f60e5aa32709babfcb723db362 https://doi.org/10.1111/ijfs.14740 Zobrazit plný text záznamu Plný text