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Journal: Molecules, 2017
Volume: 22
Number: 766
Article:
Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
Authors:
by
Igor Magalhães da Veiga Moreira, Leonardo De Figueiredo Vilela, Maria Gabriela Da Cruz Pedroso Miguel, Cledir Santos, Nelson Lima and Rosane Freitas Schwan
Link:
https://www.mdpi.com/1420-3049/22/5/766
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