The effect of lactic acid bacteria on cocoa bean fermentation
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference66 articles.
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3. Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough;Annan;J. Appl. Microbiol.,2003
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