Jéssica A. ViesserGilberto V. de Melo PereiraDão Pedro de Carvalho NetoLuciana P. de S. VandenbergheVasco AzevedoBertram BrenigHervé RogezAristóteles Góes-NetoCarlos Ricardo Soccol2021-04-172021-04-172020http://hdl.handle.net/123456789/8210enCocoa processingL. plantarumFructoseCocoa fermentationExploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluationArticle