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Page 1
Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation.
Foods. 2022 Mar 23;11(7):915. doi: 10.3390/foods11070915.
Foods. 2022.
PMID: 35407002
Free PMC article.
Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao.
Constante Catuto MP, Tigrero-Vaca J, Villavicencio-Vasquez M, Montoya DC, Cevallos JM, Coronel-León J.
Constante Catuto MP, et al. Among authors: tigrero vaca j.
Heliyon. 2024 Apr 19;10(8):e29900. doi: 10.1016/j.heliyon.2024.e29900. eCollection 2024 Apr 30.
Heliyon. 2024.
PMID: 38699711
Free PMC article.
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