Acetic acid bacteria (AAB) involved in cocoa fermentation...

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Journal of Food Science and Technology 2019 / 12

Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production

Soumahoro, Souleymane, Ouattara, Honoré G., Droux, Michel, Nasser, William, Niamke, Sébastien L., Reverchon, Sylvie
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Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-04226-2
Date:
December, 2019
File:
PDF, 771 KB
2019
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