The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
Year: 2004
Type: review
Authors: Rosane F. Schwan, Alan E. Wheals
Institutions: Universidade Federal de Lavras, University of Bath
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W1977340185