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1 Ergebnisse
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Towards a Starter Culture for Cocoa Fermentation by the Sel..:
Lucie Farrera
;
Alexandre Colas de la Noue
;
Caroline Strub
...
https://www.mdpi.com/2311-5637/7/1/42. , 2021
Link:
https://doi.org/10.3390/fermentation7010042
RT Journal T1
Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b1f377a2e5924edf9885b57e6de76cc6&Exemplar=1&LAN=DE A1 Lucie Farrera A1 Alexandre Colas de la Noue A1 Caroline Strub A1 Benjamin Guibert A1 Christelle Kouame A1 Joël Grabulos A1 Didier Montet A1 Corinne Teyssier PB MDPI AG YR 2021 K1 cocoa bean fermentation K1 acetic acid bacteria K1 lactic acid K1 acetic acid K1 ethanol K1 (GTG)5 rep PCR K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/7/1/42 LK http://dx.doi.org/https://doi.org/10.3390/fermentation7010042 DO https://doi.org/10.3390/fermentation7010042 SF ELIB - SuUB Bremen
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