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Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation. [electronic resource] by
- Papalexandratou, Zoi
- Kaasik, Kristina
- Kauffmann, Laureano Villagra
- Skorstengaard, Albert
- Bouillon, Gregoire
- Espensen, Julie Leth
- Hansen, Lars H
- Jakobsen, Rasmus Riemer
- Blennow, Andreas
- Krych, Lukasz
- Castro-Mejía, Josué L
- Nielsen, Dennis Sandris
Producer: 20190828
In:
International journal of food microbiology vol. 304
Availability: No items available.
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