Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference102 articles.
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3. Effects of fermentation techniques on the quality of cocoa beans;Ale;Int. J. Agri. Biosys. Eng.,2018
4. Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon;Almeida;Acta Amazonica,2019
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1. Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time;Food Research International;2024-10
2. Plant microbiomes as contributors to agricultural terroir;Frontiers in Agronomy;2023-10-19
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