Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans

1. Morales-Rodriguez, W.J.
2. Morante-Carriel, J.
3. Herrera-Feijoo, R.J.
4. Ayuso-Yuste, M.C.
5. Bernalte-García, M.J.

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DOI: 10.1016/J.JAFR.2024.101126 GOOGLE SCHOLAR lock_openOpen access editor

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