Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

By M. Koné, S. T. Guéhi, N. Durand, L. Ban‐Koffi, L. Berthiot, A. Fontana Tachon, K. Brou, R. Boulanger, D. Montēt. 2016

86 citations recorded by the source corpus.