Solomon K. Addo

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

Luc De Vuyst, Tom De Winter, L. Vuyst, 2008 .

Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana

P. Vandamme, L. De Vuyst, K. de Bruyne, 2007, Applied and Environmental Microbiology.