Functional yeast starter cultures for cocoa fermentation-Reference-Cited by-同舟云学术

Functional yeast starter cultures for cocoa fermentation

Published:2021-10-10 Issue: Volume: Page:
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Díaz‐Muñoz Cristian¹,De Vuyst Luc¹^ORCID

Affiliation:

1. Research Group of Industrial Microbiology and Food Biotechnology Faculty of Sciences and Bioengineering Sciences Vrije Universiteit Brussel Brussels Belgium

Funder

Fonds Wetenschappelijk Onderzoek

Herculesstichting

Vrije Universiteit Brussel

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.15312

Reference133 articles.

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2. The causal agents of witches' broom and frosty pod rot of cacao (chocolate, Theobroma cacao) form a new lineage of Marasmiaceae

3. Metagenome-Assembled Genomes Contribute to Unraveling of the Microbiome of Cocoa Fermentation

4. Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon

5. Structure and function of the seed coat of Theobroma cacao L. and its possible impact on flavour precursor development during fermentation;Andersson M.;Journal of Applied Botany and Food Quality,2006

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