학술논문
An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation
Document Type
Article
Author
Source
In: Food Microbiology . (Food Microbiology, February 2023, 109)
Subject
Language
English
ISSN
10959998
07400020
07400020