Artigo · Revista · 1997

Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality

Richard Buamah, Victoria Pearl Dzogbefia, J. H. Oldham

World Journal of Microbiology and Biotechnology

• Acesso fechado

Ir para a editora10.1023/a:1018536519325