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Journal description
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Details for article 9 of 22 found articles
| Title: |
Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation |
| Author: |
Koné, M. Koumba Guéhi, S. Tagro Durand, Noël Ban-Koffi, L. Berthiot, Laurent Tachon, A. Fontana Brou, Kouakou Boulanger, Renaud Montet, Didier |
| Appeared in: |
Food research international |
| Paging: | Volume 89 (2016) nr. P2 pages 8 p. |
| Year: |
2016 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 9 of 22 found articles
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