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Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
Molecules. 2017 May 9;22(5):766. doi: 10.3390/molecules22050766.
Molecules. 2017.
PMID: 28486419
Free PMC article.
Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil.
Moreira IMDV, Vilela LF, Santos C, Lima N, Schwan RF.
Moreira IMDV, et al.
Food Res Int. 2018 Jul;109:196-203. doi: 10.1016/j.foodres.2018.04.012. Epub 2018 Apr 17.
Food Res Int. 2018.
PMID: 29803442
Free article.
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