Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation

por Tigrero-Vaca, Joel, Maridueña-Zavala, María Gabriela, Liao, Hui-Ling, Prado-Lince, Mónica, Zambrano-Vera, Cynthia Sulay, Monserrate-Maggi, Bertha, Cevallos-Cevallos, Juan M.
Publicado 2022