Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches - Concepedia

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Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches

50

Citations

47

References

2015

Year

A. Arana-Sánchez, Luis Eduardo Segura-García, Manuel R. Kirchmayr, Ignacio Orozco‐Avila, Eugenia Lugo‐Cervantes, Anne Gschaedler

World Journal of Microbiology and Biotechnology

BiologyFood FermentationBiotechnologyYeastMicrobiologyCulture-independent ApproachesPredominant Yeasts

References

	Year	Citations

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