Microbial succession during the spontaneous fermentation of cocoa in productive units
Cocoa fermentation is determined by the growth of successions of diverse microbial groups that vary from one region to another. In the present study, a characterization of the samples taken from fermentations of productive units of Valle del Cauca was carried out, to which the concentration of yeast...
| 主要な著者: | , , , , |
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| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad Pedagógica y Tecnológica de Colombia
2021
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| 主題: | |
| オンライン･アクセス: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/12242 |
