Link between the Reduction of Ochratoxin A and Free Fatty Acids Production in Cocoa Beans Using Bacillus sp. and the Sensory Perception of Chocolate Produced There of

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Bibliographic Details
Published inActa Scientifci Nutritional Health pp. 11 - 20
Main Authors Christian, KADJO Adobi, Kouakou Richard, HOUPHOUET, Koumba Maï, KONE, Angélique, FONTANA, Noël, DURAND, Didier, MONTET, Tagro Simplice, GUEHI
Format Journal Article
LanguageEnglish
Published 01.11.2023
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ISSN:2582-1423
DOI:10.31080/ASNH.2023.07.1316