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1.
Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype.
J Sci Food Agric
; 103(5): 2425-2435, 2023 Mar 30.
Article
in English
| MEDLINE | ID: mdl-36606570
2.
Growth, respiration and physicochemical changes during the maturation of cacao fruits.
J Sci Food Agric
; 101(13): 5398-5408, 2021 Oct.
Article
in English
| MEDLINE | ID: mdl-33644853
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