Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations

Article

Abstract: Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are car

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Autores:

Daniel H., De Vuyst L., Falony G., Freddy M. Amores, Jimenez J., Papalexandratou Z., Romanens E.

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scopus