Impact of different cocoa hybrids ( Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation - Concepedia

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Impact of different cocoa hybrids ( Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

96

Citations

21

References

2014

Year

Cíntia Lacerda Ramos, Disney Ribeiro Dias, Maria Gabriela da Cruz Pedrozo Miguel, Rosane Freitas Schwan

Food Research International

Theobroma Cacao L.Industrial MycologyFood FermentationVolatile CompoundsBiotechnologyYeastMicrobial EcologyMicrobiologyMicrobiomeMedicineCocoa Fermentation

References

	Year	Citations

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