Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters

por Korcari, Dea, Ricci, Giovanni, Fanton, Alberto, Emide, Davide, Barbiroli, Alberto, Fortina, Maria Grazia
Publicado 2022

Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties

por Korcari, Dea, Fanton, Alberto, Ricci, Giovanni, Rabitti, Noemi Sofia, Laureati, Monica, Hogenboom, Johannes, Pellegrino, Luisa, Emide, Davide, Barbiroli, Alberto, Fortina, Maria Grazia
Publicado 2023