Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d’Ivoire

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dc.contributor.authorHonor´e G. Ouattara
dc.contributor.authorS´ebastien L. Niamk´
dc.date.accessioned2021-12-03T09:32:20Z
dc.date.available2021-12-03T09:32:20Z
dc.date.issued2021
dc.identifier.citationFood Microbiology 98(2021)103767en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8467
dc.language.isoenen_US
dc.subjectGeographical distributionen_US
dc.subjectCocoa fermentationen_US
dc.subjectYeastsen_US
dc.subjectAcid bacteriaen_US
dc.subjectGenetic variabilityen_US
dc.subjectMicrobial strainsen_US
dc.subjectCˆote d’Ivoireen_US
dc.titleMapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d’Ivoireen_US
dc.typeArticleen_US

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