Work

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

Year: 2016

Type: article

Source: Journal of Applied Microbiology

DOI: 10.1111/jam.13045

Authors: L. De Vuyst, S. Weckx

Institution: Vrije Universiteit Brussel

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2249385804

FWCI: 23.9

Cites: 80

Cited by: 320

Related to: 10