Influence of two Anti-Fungal Lactobacillus Fermentum - Saccharomyces Cerevisiae co - Cultures on Cocoa Bean Fermentation and Final Bean Quality

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dc.contributor.authorEdwina Romanens
dc.contributor.authorVasilisa Pedan
dc.contributor.authorLeo Meile
dc.contributor.authorSusanne Miescher Schwenninger
dc.date.accessioned2021-04-20T06:49:29Z
dc.date.available2021-04-20T06:49:29Z
dc.date.issued2020
dc.identifier.citationRomanens E, Pedan V, Meile L, Miescher Schwenninger S (2020) Influence of two antifungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality. PLoS ONE 15(10): e0239365. https://doi.org/10.1371/journal. pone.0239365en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8234
dc.language.isoenen_US
dc.titleInfluence of two Anti-Fungal Lactobacillus Fermentum - Saccharomyces Cerevisiae co - Cultures on Cocoa Bean Fermentation and Final Bean Qualityen_US
dc.typeArticleen_US

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