Published in
Elsevier, LWT - Food Science and Technology, (77), p. 362-369, 2017
DOI: 10.1016/j.lwt.2016.11.076
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Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate
Journal article published in 2017 by
Maria Gabriela da Cruz Pedrozo Miguel,
Livia Viana de Castro Reis 
,
Priscila Efraim,
Cledir Santos ,
Nelson Lima ,
Rosane Freitas Schwan
,
Priscila Efraim,
Cledir Santos ,
Nelson Lima ,
Rosane Freitas Schwan
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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