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Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass
Microbial metabolism drives changes in the physicochemical properties and, consequently, the sensory characteristics of fermented cocoa beans. In this context, information regarding the structure, function, and metabolic potential of microbial communities’ present during cocoa pulp-bean mass ferment...
Gardado en:
| Publicado en: | Appl Environ Microbiol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology
2021
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8231445/ https://ncbi.nlm.nih.gov/pubmed/33990301 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00425-21 |
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