Molecular characterization of microorganisms during cocoa-bean fermentation process (Theobroma cacao)

Article

Abstract: Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development

Palabras claves:

Cocoa beans, DNA sequencing, Fermentation, MALDI-TOF/TOF MS, Microorganisms

Autores:

Eric Louis Mialhe, MacHuca-Guevara J.I., Motte E., Suárez-Penã E.A.

Fuentes:

scopus