Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation

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dc.contributor.authorJéssica A. Viesser
dc.contributor.authorGilberto V. de Melo Pereira
dc.contributor.authorDão Pedro de Carvalho Neto
dc.contributor.authorLuciana P. de S. Vandenberghe
dc.contributor.authorVasco Azevedo
dc.contributor.authorBertram Brenig
dc.contributor.authorHervé Rogez
dc.contributor.authorAristóteles Góes-Neto
dc.contributor.authorCarlos Ricardo Soccol
dc.date.accessioned2021-04-17T05:14:31Z
dc.date.available2021-04-17T05:14:31Z
dc.date.issued2020
dc.identifier.urihttp://hdl.handle.net/123456789/8210
dc.language.isoenen_US
dc.subjectCocoa processingen_US
dc.subjectL. plantarumen_US
dc.subjectFructoseen_US
dc.subjectCocoa fermentationen_US
dc.titleExploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluationen_US
dc.typeArticleen_US

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