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Q38795780-7DC4F48A-E860-4222-94E4-7C46C82FD093
Q38795780-7DC4F48A-E860-4222-94E4-7C46C82FD093
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http://www.wikidata.org/entity/statement/Q38795780-7DC4F48A-E860-4222-94E4-7C46C82FD093
Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
P2860
Q38795780-7DC4F48A-E860-4222-94E4-7C46C82FD093
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38795780-7DC4F48A-E860-4222-94E4-7C46C82FD093
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wasDerivedFrom
346791742db827962b966e4071113f6be26932b0
P2860
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria