Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation
Tigrero-Vaca, Joel, Maridueña-Zavala, María Gabriela, Liao, Hui-Ling, Prado-Lince, Mónica, Zambrano-Vera, Cynthia Sulay, Monserrate-Maggi, Bertha, Cevallos-Cevallos, Juan M
Published in Foods (23.03.2022)
Published in Foods (23.03.2022)
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