Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Kamarisima, Artnice Mega Fathima, Pingkan Aditiawati, Sonia Dwiananta Yusantri, Ditta Putri Kumalasari, Dzulianur Mutsla, Noor Rachmawati, Mustika Dewi, Fenryco Pratama
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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