Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
Journal article published in 2017 by
Igor Magalhães da Veiga Moreira,
Leonardo de Figueiredo Vilela,
Maria da Cruz Pedroso Miguel,
Cledir Santos 
,
Nelson Lima ,
Rosane Freitas Schwan
,
Nelson Lima ,
Rosane Freitas Schwan
This paper is made freely available by the publisher.
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