Isolation of autochthonous microorganisms to formulate a defined inoculum for small-scale cocoa fermentation-Reference-Cited by-同舟云学术

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Isolation of autochthonous microorganisms to formulate a defined inoculum for small-scale cocoa fermentation

Published:2020-09-06 Issue:1 Volume:20 Page:241-257
ISSN:1665-2738
Container-title:Revista Mexicana de Ingeniería Química
language:
Short-container-title:Rev.Mex.Ing.Quim.

Author:

Huerta-Conde J.A., ,Schorr-Galindo S.,Figueroa-Hernández C.,Hernández-Estrada Z.J.,Suárez-Quiroz M.L.,González-Rios O.

Publisher

Universidad Autonoma Metropolitana

Subject

General Chemical Engineering

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques;Frontiers in Microbiology;2023-09-21

2. Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review;Fermentation;2022-07-14

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