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Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum
Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at...
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology
1998
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| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC106173/ https://ncbi.nlm.nih.gov/pubmed/9546184 |
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