Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

AuthID
 P-012-21N
6
Author(s)
Moreira I.M.D.V.
·
Vilela L.D.F.
·
Miguel M.G.D.C.P.
·
Schwan R.F.
Document Type
Article
Year published
2017
Published
in Molecules
Volume: 22, Issue: 5, Pages: 766
Indexing
Scopus®
Crossref®53
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85020190248
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