论文信息 - Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation. - 字舞流文

Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation.

C. Soccol | B. Brenig | V. Azevedo | A. Góes-Neto | F. Aburjaile | H. Rogez | G. V. de Melo Pereira | D. P. de Carvalho Neto | Jéssica A Viesser | Jéssica A. Viesser