Cocoa fermentation: Microbial identification by MALDI-TOF...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 04 Vol. 77

Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate

Miguel, Maria Gabriela da Cruz Pedrozo, Reis, Livia Viana de Castro, Efraim, Priscila, Santos, Cledir, Lima, Nelson, Schwan, Rosane Freitas
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Volume:
77
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.11.076
Date:
April, 2017
File:
PDF, 1.94 MB
english, 2017
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