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Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis
Chocolate is a product of the fermentation of cacao beans. Performed on-farm or at local cooperatives, these are spontaneous cacao fermentations (SCFs). To better understand SCFs, this study sought to identify SCF microbes, their interrelationships, and other key parameters that influence fermentati...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9478497/ https://www.ncbi.nlm.nih.gov/pubmed/36119372 http://dx.doi.org/10.1016/j.crfs.2022.08.008 |