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Journal: Foods, 2022
Volume: 11
Number: 915

Article: Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation
Authors: by Joel Tigrero-Vaca, María Gabriela Maridueña-Zavala, Hui-Ling Liao, Mónica Prado-Lince, Cynthia Sulay Zambrano-Vera, Bertha Monserrate-Maggi and Juan M. Cevallos-Cevallos
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/11/7/915

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