Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation

Denise Sande SantosRachel Passos RezendeThalis Ferreira dos Santos2021-04-172021-04-172020Food Chemistry 328 (2020) 127110http://hdl.handle.net/123456789/8212enAlmondsChocolateProteaseFree amino acidsFermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentationArticle