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J.FM.2011.06.003
J.FM.2011.06.003
http://dx.doi.org/10.1016/J.FM.2011.06.003
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
P356
Q57265528-972C416D-BDAB-4393-80E7-2FC6BEA39DF2
P356
J.FM.2011.06.003
http://dx.doi.org/10.1016/J.FM.2011.06.003