Theobroma cacao L., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation
Lima, Lídia J.R, Almeida, M. Helena, Nout, M.J. Rob, Zwietering, Marcel H
Published in Critical reviews in food science and nutrition (01.09.2011)
Published in Critical reviews in food science and nutrition (01.09.2011)
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Journal Article
Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder
LIMA, Lidia J. R, DER VELPEN, Vera Van, WOLKERS-ROOIJACKERS, Judith, KAMPHUIS, Henri J, ZWIETERING, Marcel H, ROB NOUT, M. J
Published in Applied and Environmental Microbiology (01.04.2012)
Published in Applied and Environmental Microbiology (01.04.2012)
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Journal Article
Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers
Lima, Lídia J.R., Kamphuis, Henri J., Nout, M.J. Rob, Zwietering, Marcel H.
Published in Food microbiology (01.05.2011)
Published in Food microbiology (01.05.2011)
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Journal Article