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1.
Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate.
Nat Food
; 5(5): 423-432, 2024 May.
Article
in English
| MEDLINE | ID: mdl-38773278
2.
Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation.
Int J Food Microbiol
; 290: 262-272, 2019 Feb 02.
Article
in English
| MEDLINE | ID: mdl-30408647
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